Summer Sauce For Pasta
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Dairy | Vegetarian | Compucook, Vegetarian | 4 | Servings |
INGREDIENTS
| 6 | Ripe tomatoes, chopped | |
| 2 | c | Sliced mushrooms, 8 ounces |
| 4 | oz | Shredded mozzarella cheese |
| may be doubled | ||
| 1/2 | c | Chopped fresh basil |
| 2 | Garlic cloves, minced | |
| 1/2 | c | Olive oil |
| 1 | t | Salt |
| 1 | lb | Spaghetti, or linguine |
| 1/2 | c | Grated Parmesan cheese, for |
| garnish |
INSTRUCTIONS
PANTRY: substitute non or low fat dairy. Mix all the sauce ingredients together and let sit at room temperature for an hour or so, for the flavors to mingle. Cook and drain the pasta. While the pasta is piping hot, serve it in well-warmed bowls, topped with a ladleful of sauce and garnished with Parmesan cheese. Recipe from NEW RECIPES FROM MOOSEWOOD RESTAURANT, by The Moosewood Collective © 1987, used with permission of Ten Speed Press. CompuCook's Kiosk (1996) kitpatH nov97 Recipe by: New Recipes from Moosewood Restaurant
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Nutrition (calculated from recipe ingredients)
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Calories: 415
Calories From Fat: 315
Total Fat: 35.7g
Cholesterol: 29.1mg
Sodium: 1119.5mg
Potassium: 607.1mg
Carbohydrates: 11.8g
Fiber: 4.9g
Sugar: 4g
Protein: 15.8g