Rigatoni with Wild Mushrooms & Edamame
1 tablespoon of olive oil plus 1 teaspoon olive oil
4 garlic cloves minced
6 medium shiitake mushrooms stemmed, sliced
6 medium cremini mushrooms stemmed, quartered
1 cup of shelled edamame
1 cup of crushed plum tomatoes
8 fresh basil leaves cut thin strips
1 cup of mushroom or low-sodium vegetable broth
10 ounces of rigatoni
Bring large pot of water to a boil. Meanwhile, in large saucepan, heat 1
tablespoon oil over medium-high heat. Add garlic and cook, stirring often,
until lightly browned, 1 to 2 minutes. Increase heat to high, add mushrooms
and cook, stirring often, 2 minutes. (If too dry, add 1/4 cup broth.) Add
edamame and cook, stirring often, 2 minutes.
Stir in tomatoes and basil. Reduce heat and simmer 2 to 3 minutes. Add broth
and continue simmering 2 to 3 minutes. Season to taste with salt and freshly
ground pepper.
Add 1 tablespoon salt and pasta to boiling water, stirring to prevent
sticking. Cook pasta until just tender, about 12 minutes. Drain well.
Remove sauce from heat and stir in remaining teaspoon oil. Add pasta and
toss to coat. Serve hot.
This recipe yields 4 servings.
Per Serving: 445 Cal; 19g Prot; 10g Total Fat (1 Sat. Fat); 69g Carb.; 0mg
Chol; 158mg Sod.; 7g Fiber.
Formatted for MC7 08-28-2003 by Joe Comiskey - Mad's Recipe Emporium
Per Serving (excluding unknown items): 323 Calories; 6g Fat (15.8% calories
from fat); 10g Protein; 58g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol;
6mg Sodium. Exchanges: 4 Grain(Starch); 0 Vegetable; 1 Fat.
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