Trenne With Wild Mushrooms
|Olive oil||2 Tablespoon|
|Garlic||4 Clove (20 gm), finely chopped|
|Hot red pepper flakes||1 Pinch|
|Wild mushrooms||1 Pound, sliced|
|Chopped thyme/4 teaspoon or 1 milliliter dried||1 Tablespoon|
|Chopped rosemary/1 pinch dried||1 Teaspoon, dried|
|Frozen corn niblets/Fresh corn niblets||1⁄2 Cup (8 tbs)|
|Vegetable stock||3⁄4 Cup (12 tbs)|
|Chicken stock||1 Cup (16 tbs)|
|Arugula||1 Bunch (100 gm), trimmed and chopped|
|Grated parmesan cheese||1⁄4 Cup (4 tbs)|
Heat oil in large, deep non-stick skillet.
Add garlic and hot pepper flakes and cook on low heat until very fragrant.
Raise heat and cook until any juices have evaporated, about 5 minutes.
Add thyme, rosemary, corn and stock and bring to boil.
Stir in chopped arugula, salt and pepper.
Meanwhile, bring large pot of water to boil.
Add pasta and cook until tender but firm.
Drain well and add to mushroom mixture.
Taste and adjust seasonings if necessary.
Sprinkle with Parmesan cheese before serving.