Spinach Fettucini With Shitake-Tomato Sauce
|Water/Nonfat chicken broth / vegetable broth / wine||1⁄4 Cup (4 tbs)|
|Onion||1 Small, finely chopped|
|Garlic||1 Clove (5 gm), minced|
|Dried shiitake mushrooms||1⁄2 Ounce, soaked for 15 minutes in warm water until well softened, stems discarded, caps finely minced|
|Mushrooms||1⁄2 Pound, finley minced|
|Chopped tomatoes/Low sodium canned chopped tomatoes||2 Cup (32 tbs)|
|Crushed oregano||1⁄2 Teaspoon|
|Crushed basil leaves||1⁄2 Teaspoon|
|Spinach fettuccini||8 Ounce, cooked al dente and well drained in a colander|
Heat water, broth, or wine in a large, heavy saucepan.
Add onion and garlic.
Cook and stir over medium heat for 5 minutes.
Add more liquid during this process if necessary.
Add both kinds of mushrooms and saute for 15 minutes.
Add tomatoes, oregano, and basil.
Simmer for 15 minutes.
Serve with the cooked spinach fettucini.