Sunday, May 16, 2010
Pasta is a wonderful, quick and easy weeknight meal. Topped with a ragu, it's also a little bit of heaven. Technically, a ragu is a meat sauce. But it doesn't have to be. In fact, pasta and ragu is a perfect meal for Meatless Monday.
In this dish, I used Crimini (Italian brown) mushrooms instead of meat. The earthiness of the mushrooms was highlighted by fresh rosemary and balanced by diced mushrooms and the spice of red pepper flakes. Over some whole wheat linguine, it made a savory, filling meal.
You might have noticed the bruschetta with a red pepper tapenade on the dish. Watch for that later this week.
The linguine and mushroom ragu, topped with some shredded pecorino ramano works out to only 273 calories with 5 grams of fat and 7 of fiber.
Spicy Mushroom Ragu with Linguine
Makes 4 servings
2 teaspoons olive oil
4 cloves fresh garlic, minced
1 small onion, diced
1/4 teaspoon red pepper flakes
8 ounces Crimini mushrooms, sliced thick
1 14-ounce can diced tomatoes
2 teaspoons fresh rosemary, minced
salt to taste
8 ounces whole wheat linguine
4 tablespoons grated pecorino romano
Prepare pasta according to package directions.
Meanwhile, heat oil in a medium sauce pan. Add garlic, red pepper flakes and cook until fragrant, about 1 minute. Add onion, mushroom, and rosemary and cook until mushrooms and onions are tender. Add tomatoes and salt and cook until pasta is ready.
Pour about 3/4 cup of ragu over pasta and top with 1 tablespoon of cheese.
Deal of the Day: Nothing goes with pasta like a glass of wine. If you're not into the whole process of decanting, try this Metrokane Rabbit Wine Aerating Pourer. You will notice a difference.