Rotini Con Funghi E Pinoli (rotini With Mushr
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains, Dairy | Italian | Italian, Pasta, Salads | 6 | Servings |
INGREDIENTS
| 1/2 | c | Olive oil, plus |
| 2 | T | Olive oil |
| 2 | T | Red wine vinegar |
| 1/4 | t | Hot pepper flakes |
| 3 | Garlic, minced | |
| 8 | oz | Shiitake mushrooms |
| stems trimmed and diced | ||
| 1/4 | c | Shallots, finely chopped |
| 1/2 | c | Prosciutto, fine chopped |
| 15 | Sun-dried tomatoes | |
| thin sliced | ||
| 30 | Black olives, fine chop | |
| 2/3 | c | Dry white wine |
| 1 1/4 | c | Chicken broth |
| 1/2 | c | Italian parsley, fine chop |
| 1 | lb | Rotini, penne capellini |
| or spaghettini | ||
| 1/2 | c | Pine nuts, toasted lightly |
| Parmesan cheese, grated | ||
| 1 1/2 | garlic and black pepper to taste. Add the shiitake, garlic and black pepper to taste. Add the shiitake mushrooms |
INSTRUCTIONS
In a bowl, whisk together 1/2c olive oil, vinegar, red pepper flakes, and toss to coat them. Cover and chill for at least 6 hours or overnight. In a large skillet heat remaining 2TB oil over low heat and cook the garlic, shallots and prosciutto till softened. Add shiitake mushroom mixture, sun-dried tomatoes and olives and cook over moderate heat for 5 minutes. Add the wine and chicken broth and bring to boil for 3 minutes. Add parsley and simmer, covered, for 10 minutes. Meanwhile, cook pasta to the al dente stage; drain. In a large bowl toss the pasta with the mushroom sauce, pine nuts and the parmesan.
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Nutrition (calculated from recipe ingredients)
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Calories: 587
Calories From Fat: 356
Total Fat: 40.6g
Cholesterol: 38.2mg
Sodium: 1132.1mg
Potassium: 917.8mg
Carbohydrates: 34.5g
Fiber: 5g
Sugar: 2.4g
Protein: 22.8g