Veg Classics -- Linguine with Spicy Mushroom Ragu

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Linguine with Spicy Mushroom Ragu

 

Recipe By :Vegetarian Classics, Jeanne Lemlin

Serving Size : 4 Preparation Time :0:00

Categories : Vegetarian Classics

 

Amount Measure Ingredient -- Preparation Method

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3 tablespoons olive oil

4 cloves garlic -- minced

1/4 teaspoon crushed red pepper flakes

1 pound common white mushrooms -- thinly sliced

1 1/2 cups canned crushed tomatoes or tomato puree

1/8 teaspoon dried rosemary -- crumbled

1/2 teaspoon salt

1 pound linguine

grated Parmesan cheese to taste

 

Bring a large quantity of water to a boil in a stockpot.

 

To make the sauce, heat the olive oil in medium-size saucepan over medium heat.

Add the garlic and crushed pepper flakes and cook 30 seconds. Stir in the

mushrooms and cook until brown and juicy, about 10 minutes. Mix in the

tomatoes, rosemary, and salt, and cook, stirring often, for 10 minutes. If the

sauce begins to splatter during cooking, lower the heat to medium-low. Keep the

sauce warm while cooking the linguine.

 

Drop the linguine into the boiling water and cook until al dente. Taste one

along the way to avoid overcooking it. Drain thoroughly in a colander and

return to the pot. Pour on the sauce and toss. Serve with a light sprinkling

of Parmesan cheese.

 

S(ISBN):

" "

Copyright:

" 2001 "

 

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Per Serving (excluding unknown items): 515 Calories; 12g Fat (21.1% calories

from fat); 15g Protein; 86g Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol;

275mg Sodium. Exchanges: 5 1/2 Grain(Starch); 0 Vegetable; 2 Fat.

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0