| 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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