Try this Mushroom Marinara for Fusilli Pasta recipe, or contribute your own.
Suggest a better descriptionIn a large nonstick skillet over medium heat, heat 3 tablespoons water, the onion, garlic, mushrooms, cherry tomatoes, fennel, oregano, basil, and fennel seed. Cover and cook, adding more water if the mixture becomes dry, for about 10 minutes, and stir occasionally to break up the cherry tomatoes. Stir in the canned tomatoes, crushed red pepper, and salt, if using, and pepper and spray lightly with olive oil. Cover and cook, stirring occasionally, for 5 to 7 minutes. If the sauce is too thin, mix 1 tablespoon cornstarch with the reserved tomato juice. Increase the heat to high, and add the cornstarch mixture, stirring until thickened. Meanwhile, in a large pot of boiling water, cook the pasta; drain and remove to a warm serving bowl. Spoon the sauce over the pasta and serve immediately. Posted to MC-Recipe Digest V1 #179 Date: Thu, 1 Aug 1996 13:23:43 -0700 (PDT) From: PatH
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Serving Size: 1 Serving (154g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 228 | ||
Calories from Fat: 23 (10%) | ||
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Amt Per Serving | % DV | |
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Total Fat 2.5g | 3 % | |
Saturated Fat 0.4g | 2 % | |
Monounsaturated Fat 0.8g | ||
Polyunsanturated Fat 0.8g | ||
Cholesterol 55.2mg | 17 % | |
Sodium 20mg | 1 % | |
Potassium 147.4mg | 4 % | |
Total Carbohydrate 42g | 12 % | |
Dietary Fiber 0.2g | 1 % | |
Sugars, other 41.9g | ||
Protein 8.7g | 12 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 228
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