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Ingredients
US|METRIC
4 SERVINGS
- 1/2 cup finely chopped onions
- 4 oz. portabello mushrooms (sliced white or baby)
- 1 1/2 Tbsp. Crisco Pure Vegetable Oil
- 1/2 Tbsp. minced garlic
- 28 oz. crushed tomatoes
- 1/4 tsp. ground thyme
- salt
- pepper
- 1 Tbsp. fresh flat leaf parsley (minced)
- 8 oz. penne pasta (or cooked bowtie)
- freshly grated Parmesan (or Asiago cheese)
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Directions
- COOK onions and mushrooms in oil in 3-quart saucepan over medium heat until softened, stirring occasionally. Add garlic; cook 1 minute.
- STIR in crushed tomatoes and thyme. Reduce heat; cover and simmer 20 minutes, stirring occasionally. Season with salt and pepper.
- COOK pasta in salted water according to package directions; drain. Stir parsley into prepared sauce. Serve over pasta. Sprinkle with cheese if desired.
NutritionView More
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370Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories370Calories from Fat80 |
| % DAILY VALUE |
| Total Fat9g14% |
| Saturated Fat1.5g8% |
| Trans Fat0g |
| Cholesterol5mg2% |
| Sodium580mg24% |
| Potassium890mg25% |
| Protein15g |
| Calories from Fat80 |
| % DAILY VALUE |
| Total Carbohydrate62g21% |
| Dietary Fiber7g28% |
| Sugars3g |
| Vitamin A30% |
| Vitamin C35% |
| Calcium20% |
| Iron25% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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