| 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 |
lg |
Onion; chopped |
| 1 |
c |
Dry white wine |
| 2 |
lg |
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 |
ts |
Dried |
|
4 |
Servings |
INSTRUCTIONS
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, 1998
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