Title: Wild Mushroom Ragout Pasta (Light)
Categories: Low fat, Pasta, Sauce
Yield: 6 Servings

2 ts Olive oil
1 Onion -- chopped
3 Cloves garlic -- minced
1 1/2 lb Fresh wild mushrooms --
Trimmed and sliced
1/4 c Chicken stock
3/4 c Dry red wine
2 tb Tomato paste
3 tb Italian parsley -- chopped
2 ts Fresh sage -- chopped
1 ts Fresh rosemary -- chopped
1 ts Fresh marjoram -- chopped
1/2 ts Salt
1/4 ts Freshly ground black pepper
1 lb Fresh pasta, (fettuccine or
Linguini)
6 tb Parmesan cheese -- grated

For mushrooms, try cremini, portobello, chanterelle, oyster or shitake.
Heat oil in large nonstick frying pan over medium low heat. Add onion and
cook
until tender (5 minutes). Add garlic and cook another minute. Add
mushrooms,
stock, wine, tomato paste, parsley, sage, rosemary, marjoram, salt and
pepper.
Bring to simmer, cover and cook until mushrooms are tender (about 20
minutes).
Remove cover and reduce sauce if necessary. Cook pasta until al dente.
Drain
and return to pot. Add sauce and toss well. Serve immediately topped with
cheese. Serves 6. Calories: 161, Fat: 8 grams per serving. This recipe
found
on the web in July 1996 at Low-Fat Lifestyle Forum Home Page
http://www.wco.com/~mardiw/lowfat.htm

Posted to MC-Recipe Digest V1 #158

Date: Wed, 17 Jul 1996 13:36:54 -0700 (PDT)

From: PatH

Recipe By : Compiled by Low-Fat Lifestyle Forum