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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 2 |
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I love to serve fresh garlic toast and a tossed salad with this saucy pasta, writes Katie Sloan from Charlotte, North Carolina. For a heartier dish, just add some chicken, she suggests. Ingredients:
1/2 pound ripe plum tomatoes, peeled and chopped |
3 tablespoons marsala wine or 2 tablespoons chicken broth plus 1 tablespoon white grape juice |
1/2 teaspoon dried oregano |
1/4 teaspoon dried basil |
1/8 teaspoon salt |
1/8 teaspoon pepper |
4 ounces uncooked fettuccine |
3/4 cup sliced fresh mushrooms |
1/2 small onion, chopped |
2 teaspoons olive oil |
2 garlic cloves, minced |
1-1/2 ounces cream cheese, cubed and softened |
2 tablespoons grated parmesan cheese |
Directions:
1. In small saucepan, combine the first six ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes. Meanwhile, cook fettuccine according to package directions.
2. In a skillet, saute mushrooms and onion in oil until tender. Add garlic; saute 1 minute longer. Stir cream cheese into tomato mixture until cream cheese is melted. Add mushroom mixture. Drain fettuccine; top with sauce and Parmesan cheese. Yield: 2 servings.
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