Low Fat Pasta with Mushroom Marinara Sauce

Both pasta and tomato sauce are relatively low in calories and are practically fat free. It is what we add to them that can run an average pasta dish to 1,000 calories or more. This recipe was created without the use of cheese, oil, butter, cream, meat or eggs. The result is a hearty meal that will satisy even the biggest appetite.

It is fast and easy to prepare so it makes the perfect meal for unexpected dinner guests. Be sure to have your sauceready before your pasta to avoid cooking the pasta to an unappealing mushy state.

Did you know? Overcooked pasta turns to starch and is the equivelent of eating a bowl of sugar? Keep your pasta slightly firm to keep it from going straight to your thighs!

• 2/3 cup chopped onion
• 4 clovesgarlic, minced
• 1 cup sliced fresh mushrooms
• 2-3 tablespoons fat-free broth(vegetable or chicken)
• 2 cans (15 ounces each) no salt tomato sauce
• 3 tablespoons honey
• 2 teaspoons crushed dried oregano
• 2 teaspoons crushed dried basil
• 1/2 teaspoon crushed chili peppers (optional)

• pinch of pepper
• 1 tablespoon balsamic vinegar
• 12 ounces whole grain pasta, cooked
• 2 tablespoons chopped green onion (optional)

1. In a medium saucepan, cook onion, garlic and mushrooms in broth over medium heat for 5-7 minutes or until softened.
2. Add tomato sauce, honey, oregano, basil, pepper and chilies. Bring to a boil, then reduce heat and simmer gently for 20 minutes.
3. Add balsamic vinegar and simmer for an additional 5 minutes.
4. pPour the sauce over cooked pasta and toss thoroughly. Sprinkle green onion over the top and serve immediately.

Yield 6 servings.

Recommended to serve with a large tossed green salad for a complete meal.

Calories 314

Fat 1.9g

Percentage of Calories from Fat 5%

Cholesterol 0mg

Sodium 53mg

Dietary Fiber 10.3g