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Pasta With Mushrooms And Pine Nuts

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  Sun dried tomatoes 1 1⁄2 Ounce
  Hot water 1⁄2 Cup (8 tbs)
  Linguine 6 1⁄2 Ounce, uncooked and broken in half
  Canned no salt added chicken broth 1 Cup (16 tbs), undiluted
  Shiitake mushrooms 3 1⁄2 Ounce, thinly sliced (Fresh)
  Chopped shallots 1⁄2 Cup (8 tbs)
  Minced garlic 1 Teaspoon
  Dried whole basil 2 Teaspoon
  Freshly ground pepper 1⁄2 Teaspoon
  Roasted red peppers in water 1⁄2 Cup (8 tbs), drained cut into thin strips
  Pine nuts 1⁄4 Cup (4 tbs), toasted
  Grated parmesan cheese 2 Tablespoon
  Chopped fresh parsley 2 Tablespoon

Combine tomatoes and water in a small bowl; cover and let stand 15 minutes.
Drain tomatoes, and slice thinly; set aside.
Cook pasta according to package directions, omitting salt and fat.
Drain and set aside.
Place chicken broth in a large nonstick skillet; bring to a boil.
Add mushrooms, shallots, and garlic; cook, uncovered, over medium heat 5 minutes.
Add tomato, basil, and ground pepper.
Cook, covered, 10 minutes.
Add reserved pasta, pepper strips, pine nuts, and cheese; stir well.
Cover and cook an additional 5 minutes or until thoroughly heated.
Sprinkle with fresh parsley, and serve immediately.
Garnish with fresh basil sprigs, if desired.

Recipe Summary

Main Dish

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Pasta With Mushrooms And Pine Nuts Recipe