Tomato-Mushroom Bow Tie Pasta Recipe

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Tomato-Mushroom Bow Tie Pasta Recipe
Tomato-Mushroom Bow Tie Pasta Recipe photo by Taste of Home
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Tomato-Mushroom Bow Tie Pasta Recipe

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5 1
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"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.
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 25 min.
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 25 min.

Ingredients

  • 8 ounces uncooked bow tie pasta
  • 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 pound plum tomatoes, peeled, seeded and chopped
  • 1/4 cup minced fresh basil or 4 teaspoons dried basil
  • 2 tablespoons minced fresh parsley
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/4 cup shredded Parmesan cheese

Directions

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. Yield: 4 servings.
Originally published as Tomato-Mushroom Bow Tie Pasta in Light & Tasty August/September 2002, p10

Nutritional Facts

1 cup: 358 calories, 10g fat (4g saturated fat), 13mg cholesterol, 469mg sodium, 56g carbohydrate (0 sugars, 6g fiber), 14g protein. Diabetic Exchanges: 3 vegetable, 2-1/2 starch, 1 lean meat, 1 fat.

  • 8 ounces uncooked bow tie pasta
  • 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 pound plum tomatoes, peeled, seeded and chopped
  • 1/4 cup minced fresh basil or 4 teaspoons dried basil
  • 2 tablespoons minced fresh parsley
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/4 cup shredded Parmesan cheese
  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. Yield: 4 servings.
Originally published as Tomato-Mushroom Bow Tie Pasta in Light & Tasty August/September 2002, p10

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