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Spinach Fettucini With Shitake-Tomato Sauce

fatfree.kitchen's picture
Ingredients
  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
Directions

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.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Italian
Course: 
Main Dish
Method: 
Slow Cooked
Restriction: 
Vegetarian
Ingredient: 
Pasta
Interest: 
Everyday, Healthy

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3.98421
Average: 4 (19 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1062 Calories from Fat 17

% Daily Value*

Total Fat 6 g9.3%

Saturated Fat 0.35 g1.8%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 117.4 mg4.9%

Total Carbohydrates 219 g73%

Dietary Fiber 23.5 g94.1%

Sugars 22.9 g

Protein 42 g83.1%

Vitamin A 71.6% Vitamin C 105.6%

Calcium 22.2% Iron 21.5%

*Based on a 2000 Calorie diet

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Spinach Fettucini With Shitake-Tomato Sauce Recipe