A wonderfully complex pasta sauce that combines the rich, interesting flavors of red wine, mushrooms, fresh herbs and ripe tomatoes. This is not a low-fat dish, but it is very healthy – healthy oils, lots of fiber, protein, complex carbohydrates, and of course the antioxidants in tomatoes, mushrooms and olive oil.
Makes 8 servings
Total time: 40 minutes
Prep: 10 minutes
Cook: 30 minutes
1 pound whole-wheat spaghetti
1/4 cup extra virgin olive oil
1 medium onion, finely chopped
2 garlic cloves, minced
1 (5oz) package fresh button or baby bella mushrooms, sliced
1/3 cup good dry red wine (I used Cabernet Sauvignon, which we also drank with our meal)
2 (14oz) cans diced tomatoes, no salt added, drained
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/2 cup grated Parmesan
1/4 cup chopped Italian parsley
1. Heat olive oil in a large skillet over medium heat. Add the onion and sauté about 5 minutes, stirring occasionally, until onion is golden. Add the garlic and cook 1 more minute. Add mushrooms. Cook, stirring, 2 minutes more.
2. Add the wine. Bring to a boil and cook over medium-high heat until reduced by half, about 2 minutes.
3. Add the tomatoes. When they start to simmer (should take a few seconds), reduce heat to medium-low and cook 20 minutes, covered, stirring occasionally.
4. Meanwhile, start boiling the water for the pasta in a large pot. 10 minutes before sauce is ready, start cooking the pasta. Cook to near al-dente (pasta will keep cooking when you mix it with the sauce), about 7 minutes for spaghetti.
5. Drain the pasta into a colander. Return it to the empty, still-hot pot. Pour the sauce over the pasta, add the salt and pepper and mix well. Sprinkle the cheese and parsley and mix again. Serve immediately.
Nutrition per serving
Total Fat 10.7 g
Saturated Fat 2.1 g
Cholesterol 4.9 mg
Sodium 302.2 mg
Total Carbohydrate 48.1 g
Dietary Fiber 8.1 g
Sugars 3.3 g
Protein 10.2 g
Weight Watchers Points Plus: 8 points