Tag: pasta

Mushroom Bolognese

Ingredients

  • 1/2 ounce dried porcini mushrooms
  • 1 cup boiling water
  • 1 tablespoon olive oil
  • 2 1/2 cups chopped onion
  • 3/4 teaspoon kosher salt, divided
  • 1/2 teaspoon freshly ground black pepper, divided
  • 1/2 pound ground pork
  • 8 cups finely chopped cremini mushrooms (about 1 1/2 pounds)
  • 1 tablespoon minced garlic
  • 2 tablespoons tomato paste
  • 1/2 cup white wine
  • 1 (14-ounce) can whole peeled tomatoes, undrained
  • 1/4 cup whole milk
  • 10 ounces uncooked whole-wheat spaghetti
  • 1 tablespoon kosher salt
  • 1 1/2 ounces Parmigiano-Reggiano cheese, grated
  • 1/4 cup chopped fresh parsley

Preparation

1. Combine porcini and boiling water in a bowl; cover and let stand 20 minutes or until soft. Drain porcini in a colander lined with a paper towel over a bowl, reserving liquid. Rinse and chop porcini.

2. Heat olive oil in a Dutch oven over medium-high heat. Add onion, 1/2 teaspoon salt, 1/4 teaspoon pepper, and pork; cook 10 minutes or until pork is browned, stirring to crumble pork. Add cremini mushrooms, garlic, remaining 1/4 teaspoon salt, and remaining 1/4 teaspoon pepper; cook 15 minutes or until liquid almost evaporates, stirring occasionally. Add porcini; cook 1 minute. Add tomato paste; cook 2 minutes, stirring constantly. Add reserved porcini liquid and wine; cook 1 minute, scraping pan to loosen browned bits. Add tomatoes; bring to a boil. Reduce heat; simmer 30 minutes, stirring occasionally and breaking up tomatoes as necessary. Stir in milk; cook 2 minutes.

3. Cook pasta according to package directions, adding 1 tablespoon salt to cooking water. Drain. Toss pasta with sauce; top with cheese and parsley.

Nutritional Information

Amount per serving

  • Calories 344
  • Fat 8.6 g
  • Satfat 2.9 g
  • Monofat 3.8 g
  • Polyfat 1.1 g
  • Protein 22.1 g
  • Carbohydrate 49.6 g
  • Fiber 9.6 g
  • Cholesterol 34 mg
  • Iron 3.5 mg
  • Sodium 544 mg
  • Calcium 130 mg

Shrimp Fra Diavolo

Ingredients

  • 8 ounces uncooked linguine
  • 2 tablespoons extra-virgin olive oil, divided
  • 1 1/2 tablespoons minced garlic, divided
  • 1 pound medium shrimp, peeled and deveined
  • 3/4 cup diced onion
  • 1 teaspoon crushed red pepper
  • 1/2 teaspoon dried basil
  • 1/2 teaspoon dried oregano
  • 2 tablespoons tomato paste
  • 1 tablespoon fresh lemon juice
  • 1 3/4 cups canned crushed tomatoes
  • 1/4 teaspoon salt
  • 1 (14.5-ounce) can diced tomatoes, drained

Preparation

1. Cook pasta according to package directions, omitting salt and fat. Drain; keep warm.

2. While pasta cooks, heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add 1 1/2 teaspoons garlic and shrimp; sauté or 3 minutes or until shrimp are done. Remove from pan; keep warm.

3. Add remaining 1 tablespoon oil and onion to pan; sauté 5 minutes or until softened. Stir in remaining 1 tablespoon garlic, pepper, basil, and oregano; cook 1 minute, stirring constantly. Stir in tomato paste and lemon juice; cook 1 minute or until slightly darkened. Stir in crushed tomatoes, salt, and diced tomatoes; cook 5 minutes or until thickened. Return shrimp to pan; cook for 2 minutes or until thoroughly heated. Serve over pasta.

Nutritional Information

Amount per serving

  • Calories 477
  • Fat 10.7 g
  • Satfat 1.4 g
  • Monofat 5.3 g
  • Polyfat 1.7 g
  • Protein 33 g
  • Carbohydrate 59.4 g
  • Fiber 5.4 g
  • Cholesterol 172 mg
  • Iron 5.4 mg
  • Sodium 552 mg
  • Calcium 121 mg