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Fresh Mushroom Tomato Sauce
- 3 cups finely chopped ripe tomatoes
- salt and liquid hot pepper sauce to taste
- 1/3 cup chopped bell peppers
- 1/4 cup chopped green onions
- 8 ounces sliced fresh mushrooms
- 1/4 cup chopped parsley
- 12 ounces spaghetti, cooked and drained
- 2 cloves garlic, pressed
- 1 tablespoon red wine vinegar
In a mixing bowl, combine tomatoes, bell pepper, onion, parsley, garlic, vinegar, salt and hot pepper sauce.
Add mushrooms, tossing well to mix.
Cook spaghetti in boiling salted water until just tender, drain.
Serve sauce at room temperature over warm spaghetti.
Makes 6 servings.
Nutrition information per serving: 243 calories; 9.1 g protein; 49.3g carbohydrates; 1.3 g fat; 0 mg cholesterol; 65 mg sodium; 465 mg potassium; 3.4 g dietary fiber.