Mushroom Ragu - 18g Carbs, 4g Fiber
From: www.nutritionaction.com
A lighter take on delicious comfort food. Unlike a traditional ragu, this stew-like variation reaches comfort-food status without the need for meat. Try it over whole wheat pasta with a sprinkle of grated parmesan.
Total time to prepare: 45 minutes
3 Tbsp extra-virgin olive oil
1 large carrot, finely chopped
1 stalk celery, finely chopped
1 1/2 lbs cremini mushrooms, chopped
3 cloves garlic, minced
1/4 tsp dried thyme
1 (15 oz can) no-salt-added diced tomatoes
10 oz fresh or frozen spinach
Freshly ground black pepper
1/2 tsp kosher salt
In a large, heavy pot or deep skillet, heat the oil over medium heat until shimmering. Add the carrots and celery and saute until lightly browned, about 3 minutes.
Add the mushrooms and garlic and stir until the mushrooms release their juices, about 5 minutes.
Stir in the thyme, tomatoes, and 1 cup of water. Simmer until the mushrooms are tender and the sauce has thickened, about 15 minutes.
Stir in the spinach and heat through. Season with pepper and up to ½ tsp. of salt.
Serves: 4
Serving Size: 1 1/2 cups
Nutrition per Serving: 180 Calories, 11g Total Fat, 1.5g Saturated Fat, 340mg Sodium, 8g Protein, 18g Carbs, 4g Fiber
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