3 tablespoons extra-virgin olive oil

1 large shallot, chopped, or 1/2 cup diced sweet onion

1 clove garlic, minced

4 ounces assorted mushrooms such as shiitake, porcini, oyster, cremini, chopped 

3 medium tomatoes, diced, or 1 pint cherry or grape tomatoes, halved

1/3 cup pine nuts, optional

1/4 cup white wine

1 tablespoon butter

1 teaspoon salt or more to taste

Fresh ground pepper

1/4 cup fresh tarragon, chopped, or 1 tablespoon dried, or more to taste

1/4 pound whole wheat or regular angel hair pasta, cooked according to package directions

Grated Parmesan cheese

 

Heat oil in large skillet on medium-high heat. Cook shallot and garlic until soft and fragrant, about 2 minutes. Lower heat to medium; add mushrooms, tomatoes, pine nuts, wine, butter, salt and pepper to taste; cook, stirring, until mushrooms are heated through and flavors are blended, about 5 minutes. Stir in tarragon (if using dried, add with mushrooms); cook just to heat, about 1 minute. Remove pan from heat. Drain pasta; combine with mushroom mixture. Adjust seasoning if desired.

 

Serves 2: 480 calories, 28 g fat