Tomato-Mushroom Pasta Recipe

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Ingredients:

Serving

4 tbsp unsalted butter
1/2 cup chopped shallot
1 lb assorted wild and domestic mushroom, thinly sliced
1 lb vine-ripe tomato, seeded,diced
1 tsp chopped rosemary
1/4 cup sun-dried tomato packed in oil, sliced into small pieces
3/4 lb fusilli or 3/4 lb bucatini pasta or 3/4 lb perciatelli, cooked

Directions:

In large nonstick skillet, melt butter.
Add chopped shallots; cook until softened, 3 minutes.
Add assorted mushrooms; saute until tender, 8 minutes.
Add tomatoes, rosemary, 3/4 tsp salt and 1/4 tsp pepper; saute until tomatoes are softened, 3 minutes.
In large pasta bowl, place 3/4 lb freshly cooked pasta; add sauce; toss to mix well.
Serve with grated Parmesan cheese, if desired.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	398.13 Kcal (1667 kJ)
Calories from fat	119.93 Kcal
		% Daily Value*
Total Fat	13.33g	21%
Cholesterol	31.38mg	10%
Sodium	475.49mg	20%
Potassium	178.91mg	4%
Total Carbs	57.06g	19%
Sugars	3.3g	13%
Dietary Fiber	6.86g	27%
Protein	10.03g	20%
Vitamin C	8.6mg	14%
Vitamin A	0.1mg	5%
Iron	1.3mg	7%
Calcium	22.2mg	2%

Amount Per 100 g
Calories	112.78 Kcal (472 kJ)
Calories from fat	33.97 Kcal
		% Daily Value*
Total Fat	3.77g	21%
Cholesterol	8.89mg	10%
Sodium	134.69mg	20%
Potassium	50.68mg	4%
Total Carbs	16.16g	19%
Sugars	0.93g	13%
Dietary Fiber	1.94g	27%
Protein	2.84g	20%
Vitamin C	2.5mg	14%
Iron	0.4mg	7%
Calcium	6.3mg	2%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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Recipe Tags

Weightwatchers Points

8.3

Points
10

PointsPlus

Good Points

saturated fat free,
low sodium,
low cholesterol

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