Asian Bolognese with Egg Noodles

1 pound ground pork

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3 green onions, white and green parts, minced

1 piece (3 inches long) ginger root, minced

1 clove garlic, minced

3 tablespoons Japanese soy sauce

2 tablespoons Shaoxing wine or dry sherry

½ teaspoon sesame oil

1 cup canned tomato puree

1 tablespoon red chili sauce (sriracha)

½ teaspoon salt, optional

8 ounces Chinese egg noodles or spaghetti, cooked to package directions

1 lime, quartered

Mix the pork, 2/3 of the green onions, ginger, garlic, soy sauce, wine and sesame oil in a large bowl. Transfer to a heavy 4-quart saucepan or wok; cook, stirring, over medium-high heat until pork is cooked through, about 5 minutes. Add the tomato puree and chili sauce; cook, stirring often, over medium heat until sauce reduces slightly and thickens, about 30 minutes. Stir in salt to taste if needed.

Divide noodles among 4 bowls; top with sauce. Garnish with remaining green onions and lime wedges. Squeeze lime over sauced noodles just before eating.

Yield: Serves 4.

Approximate nutritional analysis per serving: 507 calories, 34 percent of calories from fat, 19 grams fat (7 grams saturated), 76 milligrams cholesterol, 53 grams carbohydrates, 31 grams protein, 1,345 milligrams sodium, 4 grams fiber.

Braised Pork and Shanghai Noodles

¼ cup vegetable oil

3 pounds shoulder roast or pork belly, coarsely chopped

¼ teaspoon each: salt, freshly ground pepper

6 carrots, thickly sliced

3 ribs celery, thickly sliced

2 onions, chopped

1 cup red wine

3 15-ounce cans chicken broth

3 whole star anise

2 heads garlic, cloves peeled, crushed

2 bay leaves

1 piece (3 inches long) ginger root, coarsely chopped

1 cup hoisin sauce

1 tablespoon Sichuan peppercorns

¼ teaspoon sugar

2 stalks gai lan or kale, chopped, blanched

1 8-ounce package mushrooms

1 bunch green onions, minced

2 pounds Shanghai noodles, cooked to package directions

4 ounces goat cheese, crumbled (optional)

8 Thai basil leaves, julienned (optional)

Heat 2 tablespoons of the oil in a Dutch oven over high heat. Season the pork with the salt and pepper; cook in batches to brown, about 5 minutes per side. Transfer meat to a large bowl; set aside. Add the carrots, celery and onions to the Dutch oven; cook, stirring, until the vegetables begin to soften, about 5 minutes. Remove; set aside. Add the red wine to Dutch oven; cook, stirring up browned bits, 1 minute.

Return the meat and vegetables to the Dutch oven; add the chicken broth, star anise, garlic, bay leaves, ginger root, hoisin sauce, Sichuan peppercorns and sugar. Cook until pork is tender, about 2 hours. Transfer the meat to a large bowl with a slotted spoon. Strain cooking liquid; discard vegetables and spices. Return liquid to Dutch oven; heat to a boil over high heat. Cook until reduced to about 3 cups, about 3 minutes.

Meanwhile, heat the remaining 2 tablespoons of the oil in a wok or large skillet over high heat; add the gai lan, mushrooms and green onions. Cook, stirring, until mushrooms soften, about 3 minutes. Transfer to the Dutch oven. Return pork to Dutch oven. Cook, stirring, over low heat until warm, about 5 minutes. Add the noodles; cook, gently stirring, 1 minute. Stir in the crumbled goat cheese. Transfer to a serving platter; garnish with basil.

Yield: Serves 8.

Approximate nutritional analysis per serving: 883 calories, 25 percent of calories from fat, 24 grams fat (6 grams saturated), 221 milligrams cholesterol, 103 grams carbohydrates, 59 grams protein, 1,182 milligrams sodium, 7 grams fiber.

Classic Macaroni and Cheese

8 tablespoons (1 stick) cold unsalted butter, divided

6 slices (about 6 ounces) good-quality white sandwich bread, torn into rough pieces

1 pound elbow macaroni

Salt

6 tablespoons all-purpose flour

1½ teaspoons dry mustard

¼ teaspoon ground red (cayenne) pepper, optional

5 cups milk

8 ounces Monterey Jack cheese, shredded (2 cups)

8 ounces sharp Cheddar cheese, shredded (2 cups)

Cut 3 tablespoons butter into 6 pieces. Place the pieces of butter in a food processor; add bread. Pulse 10 to 15 times, until bread crumbs are no larger than 1/8 inch. Set aside.

If using an electric oven, place an oven rack in the lower-middle position; heat the broiler. If using a gas oven, place an oven rack in the middle position; preheat the oven to 500 degrees.

Meanwhile, bring 4 quarts water to a rolling boil in a Dutch oven over high heat. Add macaroni and 1 tablespoon salt; stir to separate the noodles. Cook until pasta is tender. Drain in a colander; set aside.

Add remaining 5 tablespoons butter to the Dutch oven; place over medium-high heat until butter foams. Add flour, mustard and cayenne; whisk well to combine. Continue whisking until the mixture becomes fragrant and deepens in color, about 1 minute. Whisking constantly, gradually add milk; bring to a full boil, whisking constantly, then reduce the heat to medium and simmer, whisking occasionally, until thickened to the consistency of heavy cream, about 5 minutes.

Remove from heat; whisk in the cheeses and 1 teaspoon salt until the cheeses are fully melted. Add pasta; cook over medium-low heat, stirring constantly, until mixture is steaming and heated through, about 6 minutes.

Transfer the mixture to a 13-by-9-inch baking dish (if using an electric oven, use a broiler-safe dish); sprinkle evenly with the bread crumbs. In an electric oven, broil until the crumbs are deep golden brown, 3 to 5 minutes, rotating the pan if necessary for even browning. In a gas oven, bake until the topping is golden brown, about 5 to 7 minutes. Let cool about 5 minutes, then serve.

Yield: Serves 8.

Approximate nutritional analysis per serving: 676 calories, 36 grams fat (21 grams saturated), 48 percent of calories from fat), 101 milligrams cholesterol, 28 grams protein, 62.5 grams carbohydrates, 9 grams sugar, 1.5 grams fiber, 543 milligrams sodium, 634 milligrams calcium, 318 milligrams potassium.

Lightened Macaroni and Cheese

½ teaspoon unsalted butter, softened, or vegetable oil

2 tablespoons white rice flour (see note)

2½ cups whole milk

¼ teaspoon salt

1 clove

1 small shallot, peeled

1 small imported bay leaf

Freshly ground white pepper

8 ounces elbow macaroni

3 ounces sharp Vermont Cheddar cheese or Monterey Jack, shredded (about 1 cup)

1 teaspoon sweet Hungarian paprika

3¼ ounces dry (aged) Jack, aged Gouda or Parmigiano-Reggiano cheese, grated (about ¾ cup), divided

Preheat the oven to 450 degrees. Lightly grease a 2-quart ovenproof casserole dish with butter or oil.

Rinse a small saucepan with cold water (to make cleanup easy). Add rice flour. With a whisk, gradually beat in enough milk to make a thick paste. Whisk in the remaining milk until well blended. Add salt. Stick the clove into the shallot; add to the milk mixture along with the bay leaf and pepper to taste. Bring to a boil over very low heat, whisking frequently. Simmer for 10 minutes or until the mixture has the consistency of thick cream. Strain through a fine sieve into a bowl; set the sauce aside.

Bring a large pot of water to a boil; salt well. Add macaroni; cook until it is almost tender but still quite firm to the bite (it will continue cooking in the oven). Drain well; return to the pot. Stir in sauce, Cheddar cheese, paprika, and all but 2 tablespoons of the dry Jack cheese. Add salt and pepper to taste.

Pour the macaroni into the casserole dish. Sprinkle with the remaining 2 tablespoons dry Jack cheese. (If desired, cover and leave at room temperature up to 2 hours.) Bake for 15 minutes or until the top is golden brown. Serve at once.

Yield: Serves 4.

Approximate nutritional analysis per serving: 480 calories, 19.5 grams fat (12 grams saturated),37 percent of calories from fat, 630 milligrams cholesterol, 23 grams protein; 53 grams carbohydrates; 8.5 grams sugar, 2 grams fiber, 539 milligrams sodium, 471 milligrams calcium, 334 milligrams potassium.

Note: White rice flour is sold with the specialty flours in many supermarkets.

Pasta with Poblano Sauce

4 poblano chilies

1 medium onion, unpeeled

3 cloves garlic, unpeeled

2 tablespoons finely chopped fresh cilantro leaves

½ cup heavy cream or more as needed

½ teaspoon salt or to taste

1 pound fusilli, rotelle or other pasta suitably shaped for "catching" sauce

½ cup (1 stick) unsalted butter, cut into small pieces, divided

½ pound white Cheddar cheese, shredded (about 2 cups), divided

Place a griddle or cast-iron pan over medium-high heat. When hot, add chilies; cook, turning occasionally with tongs, until blackened on all sides. Place hot chiles in a plastic or brown paper bag; let sit 2 to 5 minutes. Remove from bag, scrape off blackened skin and remove stem, core and seeds.

Increase heat under griddle to high. Add unpeeled onion; roast until dark on all sides. Place garlic on the griddle; roast until dark on all sides. Peel the blackened skin from the onion and garlic.

Combine chilies, onion, garlic, cilantro and cream in a blender or food processor; puree. If mixture is too thick, add a bit of water or a bit more cream. Add salt.

Cook pasta according to package directions; drain.

Preheat the oven to 350 degrees (325 degrees if using a glass baking dish). Butter a 2-quart heatproof dish. Add half the pasta; dot with ¼ cup butter, half the sauce and 1 cup cheese. Repeat the layers, using the remaining ingredients. Bake until heated through, about 25 minutes.

Yield: Serves 4.

Approximate nutritional analysis per serving: 999 calories, 55.5 grams fat (34 grams saturated), 50 percent of calories from fat, 151 milligrams cholesterol, 30 grams protein, 97.5 grams carbohydrates, 5 grams sugar, 8 grams fiber, 664 milligrams sodium, 370 milligrams calcium.

Macaroni Gratin

¼ cup butter

2/3 cup diced onion

Kosher salt

¼ cup all-purpose flour

2 2/3 cups milk

1 1/3 cups heavy cream, plus more if needed

1 bay leaf

4 black peppercorns

4 whole cloves

Freshly grated nutmeg

Freshly ground white pepper

1 cup grated Comte, Gruyere or Emmentaler cheese, divided

8 ounces small elbow macaroni

1 cup sauteed wild mushrooms or ½ cup julienned Bayonne ham, optional (see note)

2 to 3 teaspoons minced fresh thyme

2 to 3 tablespoons panko (Japanese bread crumbs) or dried bread crumbs

If you have a heat diffuser, place it over the burner. Place a large, heavy saucepan on the burner; add butter and melt over medium-low heat (if you are using a diffuser, set the heat on medium). Add onion and a pinch of salt; cook slowly, stirring occasionally, until the onion is translucent, 2 to 3 minutes. Sprinkle with flour; cook, stirring constantly, for 3 minutes. Do not let the mixture begin to brown.

Whisking constantly, add milk and 1 1/3 cups cream. Still whisking constantly, bring to a simmer. Add bay leaf, whole peppercorns and cloves. Reduce heat to a gentle simmer. Cook about 30 minutes, whisking occasionally (be sure to reach into the corners of the pot). Watch carefully to prevent scorching.

Remove from heat; season to taste with salt, a grating of nutmeg and a pinch of white pepper. Strain the sauce, discarding the solids. Whisk ½ cup cheese into the sauce. If using immediately, set aside. Otherwise, transfer to a storage container, press a piece of plastic wrap against the surface of the sauce to keep a skin from forming, and refrigerate for up to a week.

Bring a large pot of salted water to a boil. Cook macaroni until tender; drain, rinse under cold water, and drain on paper towels.

Meanwhile, put a rack in the top third of the oven. Preheat the oven to 400 degrees.

If necessary, warm the sauce in a large saucepan over low heat. If the sauce has been refrigerated and seems too thick, thin it with a little heavy cream. Remove from heat; add the macaroni and mushrooms or ham, if using. Mix well; season to taste with salt, white pepper and nutmeg. (The mixture may look loose, but the macaroni will absorb sauce and thicken as it bakes.

Pour into an 8-cup gratin dish, such as a 9-by-15-inch oval, or into individual gratin or baking dishes. Sprinkle the top with thyme, the remaining ½ cup cheese and bread crumbs.

Place on a baking sheet in order to catch any sauce that may bubble over; place in the oven. Reduce the heat to 375 degrees. Bake for 15 to 20 minutes, until the mixture is hot and bubbling around the edges. If the gratin has not browned, turn on the broiler to brown the top.

Yield: Serves 4.

Approximate nutritional analysis per serving: 818 calories, 54.5 g fat (33.5 grams saturated), 60 percent of calories from fat, 180 milligrams cholesterol, 22.5 grams protein, 61.5 grams carbohydrates, 10 grams sugar, 2.5 grams fiber, 176 milligrams sodium, 477 milligrams calcium, 415 milligram potassium.

Note: Bayonne ham is a salt-cured, aged ham produced in and around the city of Bayonne, France. If you can't find true Bayonne ham, substitute another salt-cured, aged ham. For the wild mushrooms, clean and trim about 1 pound of wild mushrooms, either one type or several varieties, and saute in butter.

Singapore Noodles with Barbecued Chicken

8 ounces thin, dried rice noodles

1 small leek, halved lengthwise, well rinsed

½ cup chicken broth

2 tablespoons each: low-sodium soy sauce, curry powder

2 tablespoons rice wine or dry sherry

1 tablespoon each: sugar, minced garlic, minced fresh ginger

½ teaspoon hot chili sauce, such as sriracha (optional)

3 tablespoons vegetable oil

2 cups thinly sliced fresh shiitake mushroom caps

1 small onion, halved, thinly sliced

½ each, thinly sliced: green bell pepper, red or yellow bell pepper

½ pound small peeled raw shrimp

2 cups thinly sliced hoisin-barbecued chicken (recipe follows)

1 container or can (4 ounces) baby corn, drained, rinsed, optional

1 cup fresh bean sprouts

½ cup drained, sliced bamboo shoots, rinsed

Chopped fresh cilantro, chopped green onions

Soak the noodles in a large bowl of hot water until al dente, 10 to 20 minutes; drain well. Meanwhile, cut the leek into 3-inch lengths; cut each piece into very fine shreds. For sauce, combine broth, soy sauce, curry powder, rice wine, sugar, garlic, ginger and chili sauce in a microwave-safe bowl; microwave on high until hot, about 2 minutes.

Heat a wok or large skillet until hot; add 2 tablespoons of oil. Add mushrooms, onion, leek and bell peppers. Stir-fry until crisp tender, 2 to 3 minutes; transfer to a plate.

Heat the remaining 1 tablespoon of oil in the pan. Add shrimp; stir-fry 1 minute. Add chicken; stir-fry until heated through, about 1 minute. Add noodles, leek mixture and sauce. Stir-fry until heated through, about 2 minutes. Stir in corn, bean sprouts and bamboo shoots. Sprinkle with cilantro and green onions.

Yield: Serves 6.

Approximate nutritional analysis per serving: 414 calories, 31 percent of calories from fat, 15 grams fat (2 grams saturated), 106 milligrams cholesterol, 46 grams carbohydrates, 24 grams protein, 426 milligrams sodium, 3 grams fiber.

Hoisin Barbecued Chicken

¼ cup each: low-sodium soy sauce, hoisin sauce

2 tablespoons rice wine or dry sherry

2 large cloves of garlic, crushed

½ teaspoon five-spice powder

2 pounds boneless, skinless chicken thighs

Combine soy sauce, hoisin sauce, rice wine, garlic and five-spice powder in a medium bowl; add chicken, turning to coat well. Cover; marinate in refrigerator 1 to 2 hours.

Heat broiler with rack 6 inches from heat. Remove chicken from marinade, discarding marinade. Arrange chicken on the rack; broil until juices run clear, about 10 minutes. Cool chicken; refrigerate up to 3 days. To use, cut into thin slices.

Yield: Serves 8.

Approximate nutritional analysis per serving: 178 calories, 45 percent of calories from fat, 9 grams fat (2 grams saturated), 74 milligrams cholesterol, 2 grams carbohydrates, 21 grams protein, 231 milligrams sodium, no fiber.

Whole-Wheat Noodle Salad with Peanut Sauce

1 16-ounce package whole-wheat spaghetti

¼ cup reduced-fat peanut butter

2 tablespoons honey

3 tablespoons light soy sauce

2 limes, juiced (about 4 tablespoons)

1 clove garlic, minced

1 teaspoon hot chili sauce or hot pepper sauce

¼ cup hot water

2 tablespoons canola or vegetable oil

1 cup packed fresh spinach, thinly sliced

½ cup grated carrots

3 green onions, chopped (green and white parts)

2 cups broccoli slaw

1/3 cup chopped fresh cilantro

2 tablespoons dry roasted peanuts, chopped

Prepare spaghetti according to package directions, omitting salt and cooking al dente. Drain and place in a large mixing bowl.

Combine peanut butter, honey, soy sauce, lime juice, garlic, chili sauce and hot water; stir to blend well. Add oil in a steady stream, whisking to combine.

Pour dressing over pasta and toss to blend. (If there is liquid in the bottom of the bowl, it will absorb into the pasta after all the additions.)

Add spinach, carrots, green onions, broccoli slaw and cilantro to noodles. Toss well. Sprinkle with dry roasted peanuts before serving. Serve warm or at room temperature.

Yield: Serves 4.

Approximate nutritional analysis per serving: 649 calories, 22 percent of calories from fat, 17 grams fat (2 grams saturated), no cholesterol, 109 grams carbohydrates, 25 grams protein, 625 milligrams sodium, 12 grams dietary fiber.

Sesame Noodles with Vegetables

¼ pound steamed or Chinese noodles

1 cup broccoli florets

1 cup shredded carrots

1 tablespoon sesame oil

Salt and freshly ground pepper

Bring a large saucepan of water to a boil. Add the noodles, broccoli and carrots. Boil 2 minutes. Drain; toss with the sesame oil and salt and pepper to taste.

Yield: Serves 2.

Approximate nutritional analysis per serving: 304 calories, 24 percent of calories from fat), 7.9 grams fat (1.2 grams saturated, 2.8 grams monounsaturated), no cholesterol, 9 grams protein, 49.7 grams carbohydrates, 3.4 grams fiber, 51 milligrams sodium.

Cold Sesame Noodles with Bean Sprouts

SEASONING:

1 tablespoon soy sauce

1 tablespoon sesame oil

1 tablespoon Hunan chili paste (or any brand of Chinese chili paste)

1 teaspoon rice wine vinegar

2 green onions (white and green parts), sliced

2 large cloves garlic, peeled, finely minced

MARINADE:

1 tablespoon sesame oil

½ teaspoon sugar

½ teaspoon salt

¼ teaspoon white pepper

NOODLES:

½ pound very thin noodles (such as angel hair pasta), fresh or dried

½ pound bean sprouts or 1 can (14 ounces) bean sprouts, well drained

In a large bowl, combine all the seasoning ingredients. In a medium bowl, mix together the marinade ingredients. Set both aside.

Cook the noodles according to package directions until just tender. Rinse in cold water and drain well. Add the noodles to the seasoning in the bowl and toss to coat well. Set aside.

Meanwhile, add 3 cups boiling water to a 2-quart saucepan. Add the bean sprouts and parboil for no more than 15 minutes. Drain the sprouts under cold water. Add the sprouts to the marinade in the bowl and toss to coat well. Add the marinated bean sprouts to the seasoned noodles and mix together well. Spoon onto a platter and serve.

Yield: Serves 6.

Approximate nutritional analysis per serving: 113 calories, 40 percent of calories from fat, 5 grams fat (1 gram sat), 14 grams carbohydrates, 3 grams protein, 407 milligrams sodium, 12 milligrams cholesterol, 1 gram fiber.

Company Lasagna

WHITE SAUCE:

¼ cup each: unsalted butter, flour

1¾ cups milk

¼ teaspoon nutmeg

Salt, freshly ground pepper

LASAGNA:

1 tablespoon olive oil

1 each, chopped: onion, peeled carrot

1 cup dry red wine

½ pound each: ground beef, pork and veal

¼ pound prosciutto, diced (optional)

¼ cup tomato paste

8 ounces lasagna noodles

3 cups shredded mozzarella cheese

1 cup each: shredded fontina, grated Parmesan cheese

2 tablespoons dried Italian herbs

1 15-ounce can tomato sauce

For sauce, heat butter in medium saucepan over medium-low heat. Whisk in flour until smooth. Slowly add milk, whisking constantly. Heat to boil, stirring constantly, until sauce is thickened. Add nutmeg, and salt and pepper to taste. Remove from heat; set aside.

For lasagna, heat oil in large skillet over medium-high heat. Add onion; cook until golden, about 2 minutes. Add carrot; cook 1 minute. Add wine; cook until reduced by half. Stir in beef, pork, veal and prosciutto; cook, stirring occasionally, until cooked through, about 5 minutes. Stir in tomato paste until combined. Add white sauce to meat mixture; stir to combine. Remove from heat. Season with salt and pepper; set aside.

Heat oven to 350 degrees. Cook lasagna noodles according to package directions. Drain; rinse. Set aside. Combine cheeses with Italian herbs in medium bowl.

Cover bottom of 13-by-9 inch baking pan with 1/3 of the meat sauce. Top with 1/3 of the noodles and 1/3 of the cheese mixture. Repeat the layers of meat sauce, noodles and cheese. Layer remaining meat sauce and noodles. Cover with tomato sauce. Sprinkle on remaining cheese.

To freeze, cover tightly with plastic wrap, then with two layers of heavy-duty foil. Freeze up to 2 months. Defrost overnight in refrigerator. Bake in 350-degree oven until lasagna is bubbly, 50-60 minutes. Or, take lasagna directly from freezer; bake 21/2 hours at 350 degrees. Remove from oven; let stand 10 minutes before cutting.

Yield: Serves 8.

Approximate nutritional analysis per serving: 580 calories, 5 percent calories from fat, 33 grams fat (17 grams saturated), 110 milligrams cholesterol, 990 milligrams sodium, 35 grams carbohydrates, 37 grams protein, 3 grams fiber.

Quick Tuna and Noodles

2 ½ cups water for cooking noodles

8 ounces wide egg noodles, uncooked

12 ounces prepared cheese product (such as Velveeta), cut into ½-inch cubes

1 16-ounce package frozen vegetables such as a mix of peas and carrots

1 6-ounce can tuna, drained and flaked

½ cup water

½ teaspoon salt

¼ teaspoon black pepper

In a large skillet, bring 2½ cups of water to a boil. Reduce the heat to medium-low and add noodles. Cover and simmer for 8 minutes or until noodles are tender; stir occasionally.

Add the cheese, vegetables, tuna, ½ cup water, salt and pepper to the skillet; stir until the cheese is melted. Cover and cook for 3 minutes then serve.

Yield: Serves 4.

Approximate nutritional analysis per serving: 575 calories, 34 percent of calories from fat, 22 grams fat (12 grams saturated), 60 grams carbohydrates, 36 grams protein, 1,702 milligrams sodium, 123 milligrams cholesterol, 535 milligrams calcium, 5 grams fiber.

Pad Thai

¼ cup bean sprouts

2 tablespoons vegetable oil

2 shiitake mushrooms, sliced

1 tablespoon dried, pickled Chinese radish

1 16-ounce package extra-firm tofu, cut into cubes

1 tablespoon shredded carrot

3½ ounces flat rice noodles, cooked according to package directions

2 tablespoons sugar

1 tablespoon vinegar

2 tablespoons light soy sauce

½ cup water

Lime wedges for garnish

2 to 4 tablespoons roasted peanuts for garnish (to taste)

Wash all vegetables well and remove hulls and root tips from the bean sprouts. Set aside.

Heat oil in a wok over high heat. Add shiitake mushrooms, radish, tofu and carrot and stir-fry several minutes. Add noodles, sugar, vinegar, soy sauce and water and continue to stir-fry until done.

Serve pad Thai with lime wedges, peanuts and the bean sprouts.

Yield: Serves 3 to 4.

Cheery Cherry-Tomato Pasta

½ pound spaghettini

1 pint cherry tomatoes, halved

1 tablespoon each: butter, vegetable oil

3 cloves garlic, minced

1 onion, chopped

1 cup sliced mushrooms

¼ cup dry red wine

½ teaspoon salt or to taste

Freshly ground pepper

½ cup shredded fresh basil

Grated Parmesan or Romano cheese

Heat oven to 350 degrees. Heat a stockpot of salted water to a boil; add pasta. Cook according to package directions; drain. Meanwhile, place tomato halves on a baking sheet sprayed with cooking spray; bake until wrinkled and caramelized, about 10 minutes.

Heat the oil and butter in a large skillet on medium-high heat. Add the garlic and onion; cook until golden, about 5 minutes. Stir in the mushrooms, wine, salt and pepper to taste; cook until mushrooms are heated through, about 3 minutes. Stir in the tomatoes and basil. Combine with pasta in a large bowl; pass cheese for serving.

Yield: Serves 4.

Approximate nutritional analysis per serving: 291 calories, 23 percent of calories from fat, 7.5 grams fat (2 grams saturated), 7 milligrams cholesterol, 48 grams carbohydrates, 8 grams protein, 322 milligrams sodium, 4 grams fiber.