Porcini Mushroom Pasta from Healthy Diabetic Recipes

Porcini Mushroom Pasta Recipe

Recipe Ingredients:

1 tbsp olive oil
2 garlic cloves, minced
1/2 red onion, minced
1/2 cup julienned red pepper
1/2 cup julienned carrot
1/2 cup dry red wine
1 cup rehydrated porcini mushrooms
1 1/2 cups crushed tomatoes
2 tsp minced basil
1 tsp minced rosemary
Salt, to taste
Freshly-ground black pepper, to taste
6 cups tagliatelle (wide noodles)

Recipe Instructions:

In a skillet over medium heat, heat the oil. Add the garlic and onions and saute for 4 minutes. Add the red pepper and carrots and saute for 4 minutes.

Add the red wine. Raise heat and boil for 1 minute. Lower the heat to medium-low. Add the mushrooms and cook for 3 minutes.

Add the tomatoes, basil and rosemary. Grind in pepper. Simmer for 10 minutes. Serve the sauce over cooked tagliatelle noodles.

This recipe yields 6 servings. Serving size: 1 cup.

Exchanges Per Serving: 3 Starch, 1 Vegetable, 1/2 Monunsaturated Fat.

Nutrition Facts: Calories 285; Calories from Fat 44; Total Fat 5g; Saturated Fat 1g; Cholesterol 53mg; Sodium 191mg; Carbohydrates 49g; Dietary Fiber 4g; Sugars 7g; Protein 9g.

Source:
"The Webb Cooks by Robyn Webb, MS, LN at http://www.diabetes.org"
S(Formatted for MC6):
"08-16-2002 by Joe Comiskey - jcomiskey@krypto.net"
Copyright:
"© American Diabetes Association, 2002"

Servings: 6

"Americans, more than any other culture on earth, are cookbook cooks; we learn to make our meals not from any oral tradition, but from a text. The just-wed cook brings to the new household no carefully copied collection of the family's cherished recipes, but a spanking new edition of ‘Fannie Farmer’ or ‘The Joy of Cooking’."

~ John Thorne, American food writer

 

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