Tomato and Mushroom Pasta
Serve with warm crusty bread.

Servings: 8

2 pounds fresh white mushrooms
8 plum tomatoes (about 1 1/4 pounds), cut in eighths
1 medium onion, thinly sliced (about 1 cup)
4 large garlic cloves, thinly sliced
1/2 teaspoon red pepper flakes, (optional)
1 1/2 cups dry white wine
1 - 15 ounce can tomato sauce
1 teaspoon salt
1/2 teaspoon fresh ground black pepper
1 cup rotelli or other short pasta

Trim mushroom stems; cut large mushrooms in halves. In a large saucepan, combine mushrooms, tomatoes, onion, garlic, red pepper flakes (if using), wine, and tomato sauce; bring to a boil. Reduce heat and simmer, partially covered, for 20 minutes. Raise heat to high, remove lid and cook until thickened, about 10 minutes. Season with salt and pepper. Meanwhile, in a medium-size saucepan, bring 6 cups salted water to a boil. Add rotelli; cook until tender yet still slightly firm, about 8 minutes; drain and add to the mushroom mixture; toss gently. Spoon into shallow soup bowls, dividing evenly. Serve with crostini made with thick slices of toasted Italian or other peasant bread, spread with Green Olive Pesto (see recipe), if desired.

Per Serving: 241 Calories; 2g Fat (7.5% calories from fat); trace Saturated Fat; 9g Protein; 38g Carbohydrate; 6g Dietary Fiber; 0mg Cholesterol; 1203mg Sodium. Exchanges: 1/2 Grain(Starch); 5 Vegetable; 0 Fat.

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