Side Pannel
Pasta with Shiitakes, Sweet Potato and Peas (Lf)
Pasta with Shiitakes, Sweet Potato and Peas (Lf)
- Recipe Submitted by ADMIN on 09/26/2007
Category: Pasta
Ingredients List
- 21 oz Low-salt chicken broth OR
- -2+3/8-cups
- 2 c Peeled sweet potatoes;
- -julienne cut
- 2 1/3 c Sugar snap peas; or approx.
- -8-ounces, trimmed
- 1 7/8 oz Dried shiitake mushrooms; OR
- -3/4-cup
- 8 oz Uncooked farfalle; bowties
- 1 tb Margarine
- 3 c Thinly sliced onion
- 4 Garlic cloves; minced
- 1/2 ts Salt
- 1/4 c Freshly grated parmesan
- -cheese; divided use
- 1/4 c Chopped parsnip; flatleaf
- 1/4 c Chopped fresh chives
Directions
Bring broth to a boil in a large saucepan. Add sweet potato; cover and cook
1 minute. Add peas; cover and cook 2 minutes. Add mushrooms; cover and cook
1 minute. Strain mixture through a colander into large bowl, reserving
liquid.
Remove mushrooms from vegetable mixture; discard stems and thinly slice
caps. Set caps aside. Return reserve liquid to pan; bring to a boil and
cook 10 minutes or until reduced to 1/4 cup. Remove from heat; set aside.
Cook pasta in boiling water according to package directions, omitting fat
and salt. Drain and set aside.
Melt margarine in a large nonstick skillet over medium high heat. Add onion
and garlic; saute 10 minutes or until tender. Add sweet potato, peas,
sliced mushroom caps, 1/4 cup reduced liquid, and salt; bring to a boil and
cook 1 minute, stirring constantly. Combine vegetable mixture, cooked
pasta, 2 tablespoons of the cheese, parsley, and chives in a large bowl;
toss gently.
Sprinkle remaining cheese over pasta. Serve immediately. Serves 5.
[Per serving: Calories 383 (14%cff), Fat 6g (2g saturated), Protein 14 g,
Carbohydrate 68 g, Fiber 5 g, Cholesterol 4 mg, Iron 5 mg, Sodium 408 mg,
Calcium 143 mg]
1 minute. Add peas; cover and cook 2 minutes. Add mushrooms; cover and cook
1 minute. Strain mixture through a colander into large bowl, reserving
liquid.
Remove mushrooms from vegetable mixture; discard stems and thinly slice
caps. Set caps aside. Return reserve liquid to pan; bring to a boil and
cook 10 minutes or until reduced to 1/4 cup. Remove from heat; set aside.
Cook pasta in boiling water according to package directions, omitting fat
and salt. Drain and set aside.
Melt margarine in a large nonstick skillet over medium high heat. Add onion
and garlic; saute 10 minutes or until tender. Add sweet potato, peas,
sliced mushroom caps, 1/4 cup reduced liquid, and salt; bring to a boil and
cook 1 minute, stirring constantly. Combine vegetable mixture, cooked
pasta, 2 tablespoons of the cheese, parsley, and chives in a large bowl;
toss gently.
Sprinkle remaining cheese over pasta. Serve immediately. Serves 5.
[Per serving: Calories 383 (14%cff), Fat 6g (2g saturated), Protein 14 g,
Carbohydrate 68 g, Fiber 5 g, Cholesterol 4 mg, Iron 5 mg, Sodium 408 mg,
Calcium 143 mg]
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