Wild mushroom ragout pasta (light)

Yield: 6 Servings

Measure Ingredient
2 teaspoons Olive oil
1 Onion -- chopped
3 Cloves garlic -- minced
1½ pounds Fresh wild mushrooms --
Trimmed and sliced
¼ cup Chicken stock
¾ cup Dry red wine
2 tablespoons Tomato paste
3 tablespoons Italian parsley -- chopped
2 teaspoons Fresh sage -- chopped
1 teaspoon Fresh rosemary -- chopped
1 teaspoon Fresh marjoram -- chopped
½ teaspoon Salt
¼ teaspoon Freshly ground black pepper
1 pounds Fresh pasta, (fettuccine or
6 tablespoons Parmesan cheese -- grated

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

Recipe By : Compiled by Low-Fat Lifestyle Forum From: Hp_walls@... Date: Mon, 15 Jul 1996 14:00:51 ~0400 (

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