Spaghetti With Enokitake Mushrooms and Marinara Sauce

Ingredients

• 6 cups canned Italian plum tomatoes
• 2 tablespoons olive oil
• 1 tablespoon finely chopped garlic
• 2 teaspoons dried oregano
• 1 tablespoon chopped fresh basil or half the amount dried
• 3 tablespoons chopped parsley
• Salt to taste if desired
• Freshly ground pepper to taste
• 4 bunches enokitake mushrooms, cooked in foil (see recipe)
• 1 pound spaghetti or spaghettini, cooked according to taste
• Grated Parmesan cheese

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    541 calories; 9 grams fat; 1 gram saturated fat; 5 grams monounsaturated fat; 1 gram polyunsaturated fat; 96 grams carbohydrates; 7 grams dietary fiber; 10 grams sugars; 19 grams protein; 0 milligrams cholesterol; 235 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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4 servings

Preparation

1. Place tomatoes in a saucepan and cook until reduced by half. Stir often to prevent sticking.
2. Heat oil in another saucepan and add garlic. Cook briefly and add tomatoes, oregano, basil, parsley, salt and pepper.
3. Meanwhile, cook mushrooms in foil. Remove and discard lemon slices and dill sprigs. Add mushrooms to sauce.
4. Cook and drain spaghetti. Pour sauce over and toss. Serve with grated Parmesan cheese on side.

30 minutes