Use your own favorite mushroom variety, whatever the produce market is featuring this week, or a mixture to jazz up spaghetti with marinara sauce.

　　

Ingredients

Serves 4; 1 cup spaghetti and 1/2 cup sauce per serving

　　1 tablespoon olive oil

　　1 cup sliced mushrooms, such as shiitake, brown (cremini), or portobello, or a combination

　　1/3 cup chopped onion

　　1 medium garlic clove, minced

　　1 14.5-ounce can no-salt-added diced tomatoes, undrained

　　1 6-ounce can no-salt-added tomato paste

　　1/2 cup water

　　1 tablespoon sugar

　　1 medium dried bay leaf

　　3/4 teaspoon chopped fresh basil or 1/4 teaspoon dried, crumbled

　　3/4 teaspoon chopped fresh oregano or 1/4 teaspoon dried, crumbled

　　1/8 teaspoon pepper

　　1/8 teaspoon cayenne (optional)

　　8 ounces dried whole-grain spaghetti

　　

Step 1

In a large nonstick skillet, heat the oil over medium-high heat, swirling to coat the bottom. Cook the mushrooms, onion, and garlic for 3 to 5 minutes, or until the onion is soft, stirring occasionally.

　　

Step 2

Stir in the remaining ingredients except the pasta. Bring to a simmer. Reduce the heat and simmer, covered, for 1 to 2 hours, stirring occasionally. If the sauce becomes too thick, stir in a small amount of water. Discard the bay leaf.

　　

Step 3

Prepare the pasta using the package directions, omitting the salt. Drain well in a colander. Serve topped with the sauce.

　　

Nutrition information

Step 4

(Per serving)

　　

Step 5

Calories: 305

　　

Step 6

Total fat: 4.5g

　　

Step 7

Saturated: 0.5g

　　

Step 8

Trans: 0.0g

　　

Step 9

Polyunsaturated: 1.0g

　　

Step 10

Monounsaturated: 2.5g

　　

Step 11

Cholesterol: 0mg

　　

Step 12

Sodium: 59mg

　　

Step 13

Carbohydrates: 61g

　　

Step 14

Fiber: 10g

　　

Step 15

Sugars: 14g

　　

Step 16

Protein: 12g

　　

Step 17

Calcium: 77mg

　　

Step 18

Potassium: 877mg

　　

Dietary Exchanges

Step 19

3 starch

　　

Step 20

3 vegetable

　　American Heart Association Low-Salt Cookbook, 4th Edition