Porcini Mushroom Pasta

Recipe Ingredients

1 tablespoon	15ml	Olive oil
2		Garlic cloves - minced
1/2		Red onion - minced
1/2 cup	118ml	Julienned red pepper
1/2 cup	55g / 1.9oz	Julienned carrot
1/2 cup	118ml	Dry red wine
1 cup	237ml	Rehydrated porcini mushrooms
1 1/2 cups	93g / 3.3oz	Crushed tomatoes
2 teaspoons	10ml	Minced basil
1 teaspoon	5ml	Minced rosemary
		Salt - to taste
		Freshly-ground black pepper - to taste
6 cups	1422ml	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

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