Wild mushroom ragout pasta (light)
6 Servings
Ingredients
| Quantity | 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 |
| Linguini) | ||
| 6 | tablespoons | Parmesan cheese -- grated |
Directions
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 (