Servings: 1
Ingredients
- 8 ounce rotini pasta
- 1 tsp extra virgin extra virgin olive oil
- 1 c. onion, minced
- 1 x 8 ounce. pkg. sliced fresh mushrooms
- 2 tsp chopped garlic
- 1/2 c. balsamic vinegar
- 1/2 tsp dry thyme
- 3 x plum tomatoes
- 1/2 c. fresh parsley leaves
- 1/4 c. shredded Parmesan cheese
Directions
- Cook pasta according to pkg. directions in a large soup pot. Pour the extra virgin olive oil into a 12 inch nonstick skillet. Peel & charsely chop, adding it to the skillet as you chop. Raise the heat to medium-high & cook till the onion begins to soften. Add in the mushrooms & garlic & continue to cook, stirring frequently about 4 min.
- Reduce heat to low, add in vinegar & thyme & simmer 4 min. Core tomatoes & chop. Place them in a large serving bowl. Chop parsely & add in to tomatoes. Set aside.
- When the veggies have simmered, pour the sauce into the serving over tomatoes. Drain pasta & add in it to the bowl along with the Parmesan cheese. Stir to coat pasta with sauce. Serve at once.
Toolbox
Add the recipe to which day?
Adding to Planner
Languages
Nutrition Facts
Amount Per Recipe | %DV |
---|---|
Recipe Size 945g | |
Calories 1232 | |
Calories from Fat 129 | 10% |
Total Fat 14.91g | 19% |
Saturated Fat 4.98g | 20% |
Trans Fat 0.0g | |
Cholesterol 14mg | 5% |
Sodium 425mg | 18% |
Potassium 2160mg | 62% |
Total Carbs 222.78g | 59% |
Dietary Fiber 15.2g | 51% |
Sugars 39.6g | 26% |
Protein 48.84g | 78% |
Advertisement
Advertisement