Tripolini Pasta With Wild Mushrooms And Sun-dried Tomatoe
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | Pasta | 4 | Servings | |
INGREDIENTS
| 1/2 | lb | Pasta, tripolini or bowtie |
| 1 1/2 | T | Virgin olive oil |
| 3 | Shallot, peeled and diced | |
| 6 | Clove garlic, minced | |
| 1/2 | lb | Mushroom, thinly sliced |
| 1/3 | c | Sun-dried tomatoes, drained |
| julienned | ||
| 1/4 | c | Fresh herbs, finely chopped |
| parsley thyme rosemary | ||
| and oregano | ||
| 1 | c | Chicken stock |
| 3 | T | Parmesan cheese, freshly |
| grated | ||
| Salt, to taste | ||
| White pepper, to taste |
INSTRUCTIONS
Boil the pasta in salted water until just al dente. Drain and run under cold water. Set aside. Heat the oil in a large nonstick saute pan. Add the shallots, garlic, and mushrooms and saute over medium heat, stirring constantly, about 4 - 5 minutes, or until softened. Add the tomatoes, herbs, and stock, reduce heat to simmer, and continue to cook for about 3 minutes, stirring to combine the flavors. Add the cooked pasta and toss well. Add the cheese and salt and pepper, stir well and serve at once. Recipe by: Chef Bill Bracken, the Peninsula Hotel in Beverly Hills Posted to MC-Recipe Digest V1 #381 by "Matthew Petrich" <MPETRIC@msn.com> on Jan 20, 97.
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Nutrition (calculated from recipe ingredients)
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Calories: 254
Calories From Fat: 126
Total Fat: 14.3g
Cholesterol: 42.5mg
Sodium: 964mg
Potassium: 479.9mg
Carbohydrates: 10.3g
Fiber: 1.5g
Sugar: 4.2g
Protein: 22g