| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Dairy, Grains | 1 | Servings | ||
INGREDIENTS
| 12 | Sun dried tomatoes, not | |
| oil-packed | ||
| 2 | c | Boiling water |
| Non-stick vegetable oil | ||
| spray | ||
| 1 | lb | Mushrooms, thickly sliced |
| 1 | Onion, chopped | |
| 1 | c | Dry white wine |
| 2 | Garlic cloves, chopped | |
| 12 | oz | Penne |
| 1/2 | c | Grated Parmesan cheese |
| 1/4 | c | Pine nuts, toasted |
| 1/4 | c | Sliced fresh basil or |
| 2 | t | Dried |
| Servings |
INSTRUCTIONS
1998 For a richer dish, splurge by adding an ounce of reconstituted dried porcini mushrooms to the sauce. Place sun-dried tomatoes in small bowl. Pour 2 cups boiling water over. Let stand until tomatoes soften, about 15 minutes. Drain tomatoes, reserving soaking liquid. Thinly slice tomatoes. Spray large nonstick skillet generously with vegetable oil spray. Add mushrooms, onion, wine, garlic, reserved tomato soaking liquid and sliced tomatoes. Bring to boil over high heat. Reduce heat to medium and simmer until liquids are reduced by half and vegetables are tender, about 25 minutes. Meanwhile, cook, pasta in large pot of boiling salted water until just tender but still firm to bite. Drain pasta, reserving 1 cup cooking liquid. Return pasta to same large pot. Pour sauce from skillet over pasta. Add Parmesan cheese and pine nuts. Toss, adding reserved cooking liquid by 1/4 cupfuls if mixture is dry. Mix in basil. Season to taste with salt and pepper. Bon Appétit June 1996 Posted to recipelu-digest by Sandy <sandysno@pctech.net> on Feb 23,
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Nutrition (calculated from recipe ingredients)
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Calories: 2211
Calories From Fat: 571
Total Fat: 66g
Cholesterol: 44mg
Sodium: 812mg
Potassium: 1192mg
Carbohydrates: 287.6g
Fiber: 23.1g
Sugar: 13.5g
Protein: 72.5g