| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | Italian | Low fat, Pasta, Sauce | 6 | Servings |
INGREDIENTS
| 2 | ts | Olive oil |
| 1 | Onion — chopped | |
| 3 | Cloves garlic — minced | |
| 1 1/2 | lb | Fresh wild mushrooms — |
| Trimmed and sliced | ||
| 1/4 | c | Chicken stock |
| 3/4 | c | Dry red wine |
| 2 | tb | Tomato paste |
| 3 | tb | Italian parsley — chopped |
| 2 | ts | Fresh sage — chopped |
| 1 | ts | Fresh rosemary — chopped |
| 1 | ts | Fresh marjoram — chopped |
| 1/2 | ts | Salt |
| 1/4 | ts | Freshly ground black pepper |
| 1 | lb | Fresh pasta, (fettuccine or |
| Linguini) | ||
| 6 | tb | Parmesan cheese — grated |
INSTRUCTIONS
For mushrooms, try cremini, portobello, chanterelle, oyster or shitake. Heat oil in large nonstick frying pan over medium low heat. Add onion and cook until tender (5 minutes). Add garlic and cook another minute. Add mushrooms, stock, wine, tomato paste, parsley, sage, rosemary, marjoram, salt and pepper. Bring to simmer, cover and cook until mushrooms are tender (about 20 minutes). Remove cover and reduce sauce if necessary. Cook pasta until al dente. Drain and return to pot. Add sauce and toss well. Serve immediately topped with cheese. Serves 6. Calories: 161, Fat: 8 grams per serving. This recipe found on the web in July 1996 at Low-Fat Lifestyle Forum Home Page http://www.wco.com/~mardiw/lowfat.htm Posted to MC-Recipe Digest V1 #158 Date: Wed, 17 Jul 1996 13:36:54 -0700 (PDT) From: PatH <phannema@wizard.ucr.edu> Recipe By : Compiled by Low-Fat Lifestyle Forum
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