| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
Asian |
|
1 |
Servings |
INGREDIENTS
| 2 1/2 |
c |
Canned low-salt chicken broth or water |
| 1 |
oz |
Dried shiitake mushrooms |
| 12 |
|
Sun-dried tomatoes; (not packed in oil; about 1 ounce) |
| 1 |
lg |
Carrot; peeled, cut into matchstick-size strips, (about 1 1/2 cups) |
| 8 |
oz |
Sugar snap peas; trimmed |
| 2 |
tb |
(1/4 stick) butter |
| 1 |
lg |
Onion; sliced |
| 1 |
|
Yellow bell pepper; cut into strips |
| 4 |
|
Garlic cloves; minced |
| 1/4 |
c |
Whipping cream |
| 12 |
oz |
Dried buckwheat pasta; (fancy soba)* |
| 1 |
c |
Freshly grated Parmesan cheese; (about 2 ounces) |
| 2 |
|
Green onions; sliced |
|
|
Additional freshly grated Parmesan Cheese |
|
4 |
Servings |
INSTRUCTIONS
Buckwheat noodles give this classic spring pasta dish a nifty twist. Uncork
your favorite Chardonnay.
*Dried buckwheat pasta is available at Asian markets and in the Asian
section of many supermarkets.
Bring broth to simmer in heavy medium saucepan. Rinse mushrooms briefly
under cold water. Add mushrooms and sun-dried tomatoes to broth; simmer
until tender, about 4 minutes. Using slotted spoon, transfer mushrooms and
tomatoes to plate; cool. Add carrot and sugar snap peas to broth and cook
until crisp-tender, about 3 minutes.Using slotted spoon, transfer
vegetables to another plate. Boil broth remaining in saucepan until reduced
to 1/4 cup, about 5 minutes. Reserve broth. Discard mushroom stems. Slice
mushroom caps and tomatoes.
Melt butter in heavy large skillet over medium-high heat. Add onion; sauté
until tender and golden, about 8 minutes. Add bell pepper and garlic; stir
until bell pepper is tender, about 4 minutes. Add carrot, sugar snap peas,
mushrooms, sun-dried tomatoes, reserved broth and cream to skillet and
bring to boil. Season with salt and pepper.
Meanwhile, cook pasta in large pot of boiling salted water until tender but
still firm to bite, about 4 minutes. Drain. Place pasta in large bowl. Pour
vegetables and sauce over pasta. Sprinkle with 1 cup Parmesan; toss to
coat. Garnish with green onions. Serve, passing additional Parmesan
separately.
Bon Appétit April 1995
Posted to recipelu-digest by Sandy <sandysno@pctech.net> on Feb 24, 1998
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