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Pasta With Mushrooms, Sun- Dried Tomatoes And Pine Nuts

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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)
----------------------------------------------
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


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