Side Pannel
Tripolini Pasta with Wild Mushrooms and Sun-Dried Tomatoes
Tripolini Pasta with Wild Mushrooms and Sun-Dried Tomatoes
- Recipe Submitted by ADMIN on 09/26/2007
Category: Pasta
Ingredients List
- 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
Directions
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.
on Jan 20, 97.
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.
on Jan 20, 97.
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