Serve this easy dish with crostini made with toasted Italian bread spread with Green Olive Pesto.
2 pounds mixed fresh mushrooms, trimmed and cut into bite sized pieces 8 medium sized plum tomatoes, cut in eighths 1 medium onion, chopped 4 large garlic cloves, minced 1/2 teaspoon red pepper flakes, (optional) 1 1/2 cups dry white wine 1 (15-ounce) can tomato sauce 1 teaspoon salt 1/2 teaspoon ground black pepper 1 pound COLAVITA Fusilli pasta, or other short pasta, cooked according to package directions Grated Parmesan cheese, (optional)
In a large saucepan, combine mushrooms, tomatoes, onion, garlic, red pepper flakes (if using), wine, and tomato sauce; bring to a boil. Reduce heat and simmer, partially covered, for 20 minutes. Raise heat to high, remove lid and cook until thickened, about 10 minutes. Add pasta, heat through; season with salt and pepper. Serve in wide warmed bowls, sprinkle with Parmesan cheese, if desired. Make 4 - 6 servings Per Serving: 406 Calories (5.2% from fat); 2g Fat (trace Sat, trace Mono, 1g Poly); 15g Protein; 75g Carbohydrate; 6g Dietary Fiber; 9mg Cholesterol; 807mg Sodium. Food Exchanges: 4 Grain (Starch); 3 1/2 Vegetable; 1/2 Fat.