Tomato-Mushroom Linguine

Member Terrence Mangold may not be able to make Beef Wellington ("I've tried to make it four times now and have yet to get it right."), but he does make a great pasta, including this dish, which he created for a quick weeknight meal. "I wanted something healthy and of quality," and this meatless dish satisfied both goals.

8 oz. linguine
1 tablespoon butter
2 1/2 cups sliced mushrooms
1 large onion, chopped
2 large garlic cloves, minced
1 1/2 lb. tomatoes chopped (6 medium) or 1 (28-oz.) can diced tomatoes
1/3 plus 1/4 cup coarsely chopped fresh basil, divided
1 tablespoon chopped fresh thyme
1 teaspoon salt
1/2 cup red wine or tomato juice
1/3 cup grated Parmesan cheese

1. Cook linguine according to package directions; drain.

2. Meanwhile, melt butter in large skillet over medium-high heat. Add mushrooms and onion; cook 5 minutes or until beginning to soften, stirring frequently. Add garlic; cook and stir 30 seconds or until fragrant. Add tomatoes, 1/3 cup of the basil, thyme and salt; cook over medium heat 5 minutes, stirring occasionally. Add wine; continue cooking 5 minutes or until tomato sauce is slightly thickened, stirring occasionally.

3. Stir linguine into tomato sauce. Serve topped with cheese and remaining 1/4 cup basil.

4 (1 1/2-cup) servings

PER SERVING: 380 calories, 7.5 g total fat (3.5 g saturated fat), 16 g protein, 62 g carbohydrate, 15 mg cholesterol, 1005 mg sodium, 6 g fiber


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