Ingredients: 1 tablespoon olive oil 2 cloves garlic, minced 1/2 red onion, minced 1/2 cup red bell pepper, julienned 1/2 cup julienned carrots 1/2 cup dry red wine 1 cup rehydrated porcini mushrooms 1 1/2 cups crushed tomatoes 2 teaspoons chopped fresh basil 1 teaspoon dried rosemary, crushed salt and pepper to taste 6 cups tagliatelle ( wide noodles
Directions: Heat the oil in a large skillet over medium heat. Add garlic and onions and saute for 4 minutes, then add red bell pepper and carrots and saute for 4 more minutes. Add red wine, raise heat and boil for 1 minute; then reduce heat to medium low, add mushrooms and cook for 3 minutes. Add tomatoes, basil and rosemary and season with salt and pepper to taste. Simmer for 10 minutes and serve sauce over cooked noodles.
Nutrition Calories: 335 kcal 17% Fat: 4.3 g 7% Carbs: 56.1g;18% Protein: 13.8 g 28% Cholesterol: 0 mg 0% Sodium: 19 mg 1% Based on a 2,000 calorie diet