| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Italian |
Italian5 |
8 |
servings |
INGREDIENTS
| 8 |
oz |
Uncooked spaghetti |
| 1 |
cn |
Tomato paste; (6oz) |
| 1 |
c |
Fresh mushrooms; sliced 1/2" |
| 2 |
ts |
Basil leaves |
| 1 |
c |
Onions; (2 med.), chopped |
| 1/2 |
ts |
Oregano leaves |
| 1 |
c |
Pitted ripe olives |
| 1/4 |
ts |
Pepper |
|
|
Sliced 1/2" |
| 1 |
tb |
Country-style dijon mustard |
| 1/2 |
c |
Fresh parsley; chopped |
| 1 |
ts |
Fresh garlic minced |
| 1 |
c |
Water |
| 3 |
oz |
Sliced pepperoni |
| 2 |
cn |
Stewed tomatoes; (14.5oz ea) |
INSTRUCTIONS
Cook spaghetti according to package directions; drain. Meanwhile, in 3-qt.
saucepan combine all ingredients except pepperoni.
Cook over medium heat, stirring occasionally, until sauce is thickened (15
to 20 minutes). Stir in pepperoni; continue cooking until heated through (4
to 5 minutes).
Serve over spaghetti.
Per serving: 115 Calories (kcal); 7g Total Fat; (49% calories from fat); 4g
Protein; 11g Carbohydrate; 8mg Cholesterol; 514mg Sodium Food Exchanges: 0
Grain(Starch); 1/2 Lean Meat; 2 Vegetable; 0 Fruit; 1 Fat; 0 Other
Carbohydrates
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