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Rigatoni with Tomatoes and Wild Mushrooms
NICOLEKOZAK10Ingredients
45Minutes
180Calories
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Description
From 'Low Fat No Fat Vegetarian'
Ingredients
US|METRIC
6 SERVINGS
- 30 grams mushrooms
- 2 tsp. olive oil
- 2 shallots (finely chopped)
- 2 garlic cloves (crushed)
- 1 handful fresh flat leaf parsley
- 1 Tbsp. butter (or margarine)
- 14 oz. chopped tomatoes
- 3 1/2 cups dried rigatoni
- 1/3 cup fresh Parmesan cheese (grated)
- salt
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Directions
- Heat the oil in a non-stick frying pan and cook the shallots, garlic, and chopped herbs (*variation: add in crushed red peppers) over a low heat for about 5 mins, stirring frequently. Add the butter and mushrooms, and stir until the butter has melted. Season well with salt and pepper.
- Stir in the tomatoes. Bring to a boil, then reduce heat, cover, and simmer for about 20 minutes, stirring occasionally. Meanwhile, cook the pasta according to the instructions on the package.
- Toss pasta with sauce and grated parmesan, serve immediately.
NutritionView More
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180Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories180Calories from Fat50 |
| % DAILY VALUE |
| Total Fat6g9% |
| Saturated Fat2.5g13% |
| Trans Fat |
| Cholesterol30mg10% |
| Sodium240mg10% |
| Potassium350mg10% |
| Protein7g |
| Calories from Fat50 |
| % DAILY VALUE |
| Total Carbohydrate25g8% |
| Dietary Fiber<1g4% |
| Sugars2g |
| Vitamin A30% |
| Vitamin C30% |
| Calcium10% |
| Iron8% |
* 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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