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CATEGORY CUISINE TAG YIELD
Italian 1 servings

INGREDIENTS

4 tb Oilive oil
1 md Onion finely chopped
3 Cloves garlic minced
3/4 lb Firm fresh mushrooms
28 oz Can peeled tomatoes drained; and coarsely chopped
15 oz Container part-skim ricotta
1/2 c Tightly packed Italian parsley; finely chopped
1/2 c Tightly packed fresh basil leaves; finely chopped
Salt
Ground black
1 lb Spaghetti
1/2 c Freshly grated Parmesan

INSTRUCTIONS

Mushrooms, ricotta, tomatoes and basil blend wonderfull in this hearty
sauce.
In a large saucepan heat the olive oil. Add the onion and garlic and saute
over low heat, covered until soft. Wipe the mushrooms clean with a damp
paper towel and slice thin. Add the mushrooms to the saucepan, and stir
continuously, over high heat, until theu are coated with olive oil, about 1
minute. Add the tomatoes, bring to boil and cook, uncovered, for a few
minutes more. Stir in the ricotta, parsley, basil and salt and pepper.
Meanwhile, bring 5 quarts of water to rolling in a large covered pot. Add 2
tablespoons salt and all the pasta at once; stir well. Boil briskly for
about 7 minutes, or until the pasta is al dente, tender but still firm to
bite. Pour into a colander and shake vigorously to drain. Toss with the hot
sauce and season the pasta to taste with salt and pepper. Serve with
parmesan cheese
Posted to MM-Recipes Digest  by Cozinha@aol.com on Aug 10, 1998, converted
by MM_Buster v2.0l.

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