| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
|
Pasta |
4 |
Servings |
INGREDIENTS
| 1/2 |
lb |
Pasta, tripolini or bowtie |
| 1 1/2 |
tb |
Virgin olive oil |
| 3 |
lg |
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 |
tb |
Parmesan cheese, freshly grated |
|
|
Salt, to taste |
|
|
White pepper, to taste |
INSTRUCTIONS
1. Boil the pasta in salted water until just al dente. Drain and run under
cold water. Set aside.
2. 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.
3. 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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