Photo By Delancey Prince Make it simple. Make it good for your brain. Counter your holiday eating with a forkful of colorful vegetables, mushrooms and whole-wheat pasta.
1cupsliced mushrooms or 2 portobello mushrooms, gills removed and sliced
3tbspdry red wine
28ozcan no-salt diced tomatoes, drained
1PinchSea Salt
1/2cupfreshly grated Parmesan cheese
GarnishRed pepper flakes, Italian herbs
Instructions
Cook pasta according to package.
While pasta is cooking, heat oil in a large, nonstick skillet.
Saute the garlic, broccoli and mushrooms. Cook on high heat for 2 minutes, stirring mixture. Reduce the heat to low and add the wine, tomatoes, and salt.
Divide pasta on 4 plates and top with sauce. Garnish with parmesan and spices.