1
cup (250 ml) large mushrooms
1 bunch asparagus
spears
2 tablespoons
vegetable oil
1 small onion,
chopped
1 tablespoon
parsley leaves, chopped
1 teaspoon basil
leaves, chopped
2 garlic cloves,
minced
1/2 teaspoon hot
chili flakes
1 cup (250 ml) dry
white wine
1 28 oz (796 ml)
can plum tomatoes
1 28 oz (796 ml)
can crushed tomatoes
3 tablespoons
grated Parmesan cheese
Salt and ground
black pepper to
taste
Preparation:
Cut mushrooms into large slices.
Snap and discard tough ends of
asparagus.
Cut asparagus lengthwise and
then in 1" pieces crosswise.
Set mushrooms and asparagus
aside.
In a large saucepan, heat oil
over medium heat.
Add onion, garlic and chili
flakes; cook, stirring occasionally, about
3 to 5 minutes.
Add mushrooms and asparagus to
pan; cook until tender, about 5 to 8 minutes.
Add wine and cook until it's
nearly evaporated.
Add plum tomatoes (halved)
including juice; cook for 5 to 10 minutes, using
the back of a spoon to crush them a bit.
Add crushed tomatoes and
cheese. Let simmer, about 1 hour.
Add salt and ground pepper to
taste.
Serve over your favorite pasta.
Use more Parmesan cheese for
sprinkling over pasta.
Makes 8 servings.
PER SERVING:95
calories,
3.5 g protein, 4.8 g fat, 2.7 g dietary fibre, 11 g carbohydrates, 85 mg
calcium, 1.6 mg iron, 44 mcg folacin. Moderate amount of dietary fibre.
Good source of vitamin C and folacin.
