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Spaghetti with Tomato Ricotta Sauce


Mushrooms, ricotta, tomatoes and basil blend wonderful in this hearty sauce.













Trans-fat Free, High Fiber


4 tablespoons olive oil
1 medium onions
finely chopped
3 cloves garlic
¾ pound mushrooms
fresh, firm
28 ounces tomatoes, canned
peeled, drained, coarsely chopped
15 ounces ricotta cheese
½ cup italian parsley
finely chopped, packed
½ cup basil
fresh, finely chopped, packed
1 x salt
1 x black pepper
1 pound spaghetti
½ cup Parmesan cheese
freshly grated


In a large saucepan heat the olive oil.

Add the onion and garlic and sauté over low heat, covered until soft.

Wipe the mushrooms clean with a damp paper towel and slice thin.

Add the mushrooms to the saucepan, and stir continuously, over high heat, until theu are coated with olive oil, about 1 minute.

Add the tomatoes, bring to boil and cook, uncovered, for a few minutes more.

Stir in the ricotta, parsley, basil and salt and pepper.

Meanwhile, bring 5 quarts of water to rolling in a large covered pot.

Add 2 tablespoons salt and all the pasta at once; stir well.

Boil briskly for about 7 minutes, or until the pasta is al dente, tender but still firm to bite.

Pour into a colander and shake vigorously to drain.

Toss with the hot sauce and season the pasta to taste with salt and pepper.

Serve with parmesan cheese.


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 532g (18.8 oz)
Amount per Serving
Calories 76431% of calories from fat
 % Daily Value *
Total Fat 26g 40%
Saturated Fat 9g 45%
Trans Fat 0g
Cholesterol 40mg 13%
Sodium 556mg 23%
Total Carbohydrate 34g 34%
Dietary Fiber 7g 30%
Sugars g
Protein 62g
Vitamin A 24% Vitamin C 59%
Calcium 38% Iron 40%
* based on a 2,000 calorie diet How is this calculated?


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