You are here

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

Rate It

Your rating: None
3.98421
Average: 4 (19 votes)