2 tablespoons olive oil
1/2 cup fresh mushrooms, sliced
2 cloves garlic, minced
1 14 ounce can chopped tomatoes
1 14 ounce can low sodium chopped tomatoes
1 8 ounce can tomato paste
water, low salt broth or red wine as needed to thin sauce
1 teaspoon ground pepper
1/4 teaspoon ground fennel seeds
1 teaspoon salt-free Italian seasoning
4 ounces whole wheat angel hair pasta
2 large zucchini
2 tablespoons fresh basil, chopped
1/4 cup freshly grated Parmesan cheese
-Saute mushrooms in olive oil, add garlic and stir immediately, being careful not to burn the garlic. Add tomatoes, tomato paste, ground pepper, fennel and seasoning. Add water/broth/wine if too thick. Bring to a boil. Reduce heat and simmer for 20 minutes.
-While sauce is simmering, boil pasta and shred zucchini with a julienne peeler or similar tool.
-When pasta is done add zucchini while pasta is still hot to soften the zucchini slightly. Add sauce to pasta/zucchini mixture. Top with basil and Parmesan cheese.
Eat a huge plate of pasta with half the carbohydrate!
Makes 4 servings
Nutrition per serving (without wine added): 148 calories, 2 grams fat, 1 grams saturated fat, 3 mg cholesterol, 104 mg sodium, 27 grams carbohydrate, 5 grams sugar, 6 grams fiber, 8 grams protein