Spaghetti Sauce with Peas and Mushrooms Recipe
Ingredients
- 29 oz. can of crushed tomatoes
- 4 cloves of garlic – chopped
- ½ cup of fresh basil or Italian parsley – chopped
- 1 small red onion – sliced
- 1 quart of button mushrooms – sliced
- 1 cup of frozen peas
- ¼ cup of chicken broth
- ½ tsp. red pepper flakes
- ½ tsp. black pepper
- 1 tsp. dried oregano
- 1 tsp. salt
- ¼ cup grated Romano or Parmesan cheese
- Pinch of sugar
- 2 tablespoons of olive oil
- 1 tablespoon of butter
- 1 lb. of your favorite spaghetti
Directions
- Heat a saucepot with the olive oil and butter; add the garlic, onions, mushrooms, red pepper flakes and basil. Simmer gently until the garlic is fragrant and the onions are softened.
- Add the tomatoes, chicken broth and the seasonings and simmer on low for at least 20-25 minutes.
- Add the grated cheese and the peas and simmer gently, while preparing the spaghetti as directed.
- Lift the spaghetti into a serving bowl. Drizzle a little olive oil over the spaghetti along with a dash of red pepper flakes and grated cheese.
- Top with the sauce and toss.
- Serve with freshly grated cheese.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 317g | |
| Recipe makes 4 servings | |
| Calories 224 | |
| Calories from Fat 108 | 48% |
| Total Fat 12.25g | 15% |
| Saturated Fat 3.96g | 16% |
| Trans Fat 0.0g | |
| Cholesterol 13mg | 4% |
| Sodium 1043mg | 43% |
| Potassium 761mg | 22% |
| Total Carbs 24.38g | 7% |
| Dietary Fiber 6.2g | 21% |
| Sugars 3.61g | 2% |
| Protein 8.38g | 13% |
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