Penne Rigati w/Mushrooms & Tarragon

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* Exported from MasterCook II *

 

Penne Rigati w/Mushrooms & Tarragon

 

Recipe By : Time-Life Fresh Ways with Pasta

Serving Size : 4 Preparation Time :0:45

Categories : Italian Lowfat

Pasta

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

8 ounces penne rigati (or other short tubular pasta

1/2 ounce dried porcini mushrooms (cepes) -- about 2

Tbsp

2 tablespoons extra virgin olive oil

1 small onion -- finely chopped

1/2 pound button mushrooms, cut into 1/4 " dice

1/2 teaspoon salt

freshly ground black pepper

3 cloves garlic -- finely chopped

1 cup dry white wine

1 1/2 pounds tomatoes, peeled, seeded,chopped -- about 2

cups

1/3 cup chopped fresh parsley

2 tablespoons chopped fresh tarragon

 

Pour 1 cup of hot water over the dried porcini mushrooms and soak

them until they are soft - about 20 minutes. Drain the porcini and

reserve their soaking liquid. Cut the drained porcini into 1/4 "

pieces.

 

Heat the oil in a large, heavy-bottomed skillet over medium heat. Add

the onion and saute it until it turns translucent - about 4 minutes.

Add the porcini and button mushrooms, salt and pepper. Cook until the

mushrooms begin to brown - about 5 minutes. Add the garlic and the

wine, and cook the mixture until the liquid is reduced to

approximately 2 Tbsp - about 5 minutes more.

 

Add the penne rigati to 3 quarts of boiling water with 1 1/2 tsp

salt. Start testing the pasta after 10 minutes and continue to cook

until it is al dente.

 

While the penne rigati is cooking, pour the reserved porcini-soaking

liquid into the skillet containing the mushrooms and cook until the

liquid is reduced to approximately 1/4 cup - about 5 minutes. Stir in

the tomatoes and cook the mixture until it is heated through - about

3 minutes more. Drain the pasta and add it to the skillet along with

the chopped parsley and tarragon. Toss well and serve.

 

Per serv: 384 cals, 8 g fat, 387 mg sod

 

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