30 people want to try | 42 have favorited
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 http://www.wco.com/~mardiw/lowfat.htm Posted to MC-Recipe Digest V1 #158 Date: Wed, 17 Jul 1996 13:36:54 -0700 (PDT) From: PatH
Guest, you can Add a link to another recipe! What would you serve with this?
There are no reviews yet for Wild Mushroom Ragout Pasta (Light). Be the first to review it!