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Ingredients
- 8 ounce rotini pasta, (corkscrews)
- 1 tsp extra-virgin extra virgin olive oil
- 1 lrg onion, (for 1 c. minced)
- 8 ounce 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, (optional)
- 1/4 c. shredded Parmesan cheese Salt and black pepper to taste
Directions
- Bring 2 1/2 qts of unsalted water to a boil in a 4 1/2-qt Dutch oven or possibly soup pot. When the water reaches a rapid boil, add in the pasta and cook till tender, 9 to 11 min.
- Meanwhile, pour the extra virgin olive oil into a 12inch, nonstick skillet. Peel and coarsely chop the onion, adding it to the skillet as you chop. Raise the heat to medium-high and cook till the onion begins to soften, about 2 min. Add in the mushrooms and garlic and continue to cook, stirring frequently, till the mushrooms release their liquid, about 4 min.
- Reduce the heat to low, add in the vinegar and thyme and simmer 4 min.
- Meanwhile, core the tomatoes and coarsely chop them, and place them a 3-qt or possibly larger serving bowl. If using the parsley, coarsely chop it and add in it to the bowl. Set aside.
- When the vegetables have simmered, pour the sauce into the serving bowl. Drain the pasta, add in it to the bowl along with the Parmesan cheese, and stir to coat the pasta with sauce. Season with salt and pepper to taste. Serve at once, passing extra Parmesan cheese at the table, if you like. Serve.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 229g | |
| Recipe makes 4 servings | |
| Calories 286 | |
| Calories from Fat 20 | 7% |
| Total Fat 2.36g | 3% |
| Saturated Fat 0.38g | 2% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 21mg | 1% |
| Potassium 532mg | 15% |
| Total Carbs 55.31g | 15% |
| Dietary Fiber 3.8g | 13% |
| Sugars 9.81g | 7% |
| Protein 10.29g | 16% |
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