Pasta Day: Tomato-Basil Linguine With Fresh Mushrooms

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* Exported from MasterCook *

 

Tomato-Basil Linguine With Fresh Mushrooms

 

Recipe By : Pasta East to West by Nava Atlas, page 168

Serving Size : 4 Preparation Time :0:00

Categories : Main Dishes, Vegetarian Pasta, Couscous, Etc.

Vegetables

 

Amount Measure Ingredient -- Preparation Method

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

10 ounces mixed fresh mushrooms -- up to 12

(choose 2 or 3 varieties such as

crimini and baby bell and shiitake etc.)

1/2 cup sun-dried tomatoes -- (not oil-cured)

10 ounces tomato-basil linguine -- up to 12 ounces

OR regular linguine

1 1/2 tablespoons extra-virgin olive oil

3 cloves garlic -- minced, up to 4

1/2 cup dry white wine

1/4 cup chopped fresh parsley or basil -- to taste, up to 1/2

Salt and freshly ground black pepper

Grated fresh Parmesan cheese -- optional

 

4 servings

 

Wipe the mushrooms clean, remove and discard the stems, and cut into thin,

bite-size slices. Snip the dried tomatoes into strips with kitchen shears.

 

Cook the pasta in plenty of rapidly simmering water until al dente, then drain.

 

Meanwhile, heat about half of the oil in a medium saucepan. Add the garlic

and sauté over low heat for 2 to 3 minutes. Add the mushrooms, dried

tomatoes, and wine. Bring to a gentle simmer, and cook over low heat until

the mushrooms are tender, about 10 minutes.

 

Combine the pasta with the mushroom mixture in a serving bowl. Add the

parsley and toss. Season to taste with salt and pepper, then toss

again. Serve at once, passing around grated Parmesan cheese for topping,

if desired.

 

Calories: 255 , Carbohydrate: 36 g, Total Fat: 6 g, Cholesterol: 0 g,

Protein, 7 g, Sodium: 22 mg

 

 

 

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