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Tomato-Mushroom Bow Tie Pasta

By: Jacqueline Graves  
"'With fresh mushrooms, plum tomatoes and herbs to spice up its flavor, this dish tastes like summertime to me,' says Jacqueline Graves of Lawrenceville, Georgia. Chock-full of garden goodness, the chunky sauce cooks up quickly, too."

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Prep Time:
5 Min
Cook Time:
20 Min
Ready In:
25 Min

Servings  (Help)

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Original Recipe Yield 4 servings
 

Ingredients

  • 8 ounces bow tie pasta, uncooked
  • 1/2 pound fresh mushrooms, sliced
  • 1/2 cup sliced green onions
  • 2 garlic cloves, minced
  • 1 tablespoon butter or stick margarine
  • 1 tablespoon olive or canola oil
  • 2 pounds plum tomatoes, peeled seeded and chopped
  • 1/4 cup minced fresh basil
  • 2 tablespoons minced fresh parsley
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/4 cup shredded Parmesan cheese

Directions

  1. Cook pasta according to package directions. Meanwhile, in a large nonstick skillet, saute the mushrooms, onions and garlic in butter and oil for 5 minutes or until tender. Add tomatoes; cook, uncovered, over medium heat for 10 minutes or until tender, stirring occasionally. Stir in the basil, parsley, salt and pepper; cook 2-3 minutes longer. Drain pasta; top with tomato mixture and Parmesan cheese.

Footnotes

  • Nutritional Analysis: One serving (1 cup pasta with 3/4 cup sauce and 1 tablespoon cheese) equals 358 calories, 10 g fat (4 g saturated fat), 13 mg cholesterol, 469 mg sodium, 56 g carbohydrate, 6 g fiber, 14 g protein. Diabetic Exchanges: 3 vegetable, 2-1/2 starch, 1 lean meat, 1 fat.
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