Emprimir
Correo Electrónico
Add a photoRaciónes: 1
Ingredientes
- 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
Direcciones
- 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.
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% |
