Mushroom & Onion Spaghetti
Yield
4 servingsPrep
20 minCook
5 minReady
25 minLow Cholesterol, Cholesterol-Free, Trans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | ounces |
mushrooms
sliced |
|
| 3 | ounces |
onions
sliced |
|
| 3 | ounces |
tomatoes
chopped |
|
| ½ | teaspoon |
basil
|
*
|
| ¼ | teaspoon |
oregano
|
|
| ½ | teaspoon |
salt
|
|
| 2 | tablespoons |
olive oil
|
|
| 6 | ounces |
spaghetti
cooked |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 86.7 | ml/g |
mushrooms
sliced |
|
| 86.7 | ml/g |
onions
sliced |
|
| 86.7 | ml/g |
tomatoes
chopped |
|
| 2.5 | ml |
basil
|
*
|
| 1.3 | ml |
oregano
|
|
| 2.5 | ml |
salt
|
|
| 3E+1 | ml |
olive oil
|
|
| 173.4 | ml/g |
spaghetti
cooked |
|
Directions
Sauté mushrooms, onions, and tomato with basil, oregano and salt in olive oil for 5 minutes.
Combine with spaghetti and toss gently.
Serve warm.
