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