Wild Mushroom Ragout Pasta (Light)

Wild Mushroom Ragout Pasta (Light)

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1 ts Fresh rosemary; chopped
1 ts Fresh marjoram; chopped
1 Onion; chopped
2 ts olive oil
1 1/2 lb Fresh wild mushrooms; Trimmed and sliced
1/4 ts Black Pepper; freshly ground
3 Cloves garlic; minced
2 tb Tomato paste
3 tb Italian parsley; chopped
1 lb Fresh pasta; (fettuccine or Linguini)
6 tb Parmesan cheese; grated
2 ts Fresh sage; chopped
3/4 c Dry Red Wine
1/4 c Chicken Stock
1/2 ts Salt

Original recipe makes 6



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 Recipe By : Compiled by Low-Fat Lifestyle Forum

Verified by stevemur
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Wild Mushroom Ragout

Calories Per Serving: 314 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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