Warm Pasta Salad With Mushrooms And Radicchio
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | February 19 | 1 | Servings | |
INGREDIENTS
| 1/3 | lb | Orecchiette, ear-shaped |
| pasta | ||
| or farfalle | ||
| bow-tie pasta | ||
| 2 | T | Olive oil |
| 1/2 | lb | Fresh white mushrooms |
| sliced | ||
| 1/2 | lb | Fresh shiitake mushrooms |
| stems discarded and | ||
| caps sliced | ||
| 1 | Garlic clove, minced | |
| 3 | T | Red-wine vinegar |
| 1/2 | c | Low-salt chicken broth |
| 3/4 | c | Frozen baby peas, thawed |
| 1/2 | t | Dijon mustard |
| 1/4 | lb | Radicchio, shredded about 2 |
| cups | ||
| 1/3 | c | Freshly grated Parmesan |
| cheese |
INSTRUCTIONS
In a kettle of boiling salted water cook pasta until al dente. While pasta is cooking, in a large non-stick skillet heat 1 tablespoon oil over moderately high heat until hot but not smoking and saute all mushrooms with salt and pepper to taste, stirring occasionally, until golden brown. Add garlic and 1 tablespoon vinegar and cook, stirring, 1 minute. Add broth and peas and simmer 3 minutes. Drain pasta in a colander and stir into mushroom mixture. Toss mixture and remove skillet from heat. In a large bowl whisk together mustard, remaining tablespoon oil, and remaining 2 tablespoons vinegar until blended. Add radicchio and toss to coat with dressing. Add pasta mixture and Parmesan and toss well. Serves 2. Gourmet February 1995 Converted by MC_Buster. Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 1984
Calories From Fat: 786
Total Fat: 89.5g
Cholesterol: 179mg
Sodium: 3222mg
Potassium: 4978.5mg
Carbohydrates: 211.8g
Fiber: 33.7g
Sugar: 17g
Protein: 114.6g