Regina's--Pasta De Sedona

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* Exported from MasterCook *

 

Pasta De Sedona

 

Recipe By :

Serving Size : 0 Preparation Time :0:00

Categories : Regina's Vegetarian Table

 

Amount Measure Ingredient -- Preparation Method

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1 package wide egg noodles -- or homemade pasta

1/2 cup vegetable broth

2 portobello mushrooms -- sliced

1 cup mixed mushrooms -- sliced

2/3 cup red bell pepper -- chopped

4 cloves garlic -- chopped

1 shallot -- finely minced

1 1/2 tablespoons balsamic vinegar

8 ounces fresh spinach -- cleaned and stemmed

1 1/2 teaspoons dried crushed red pepper -- or to taste

salt

2 tablespoons extra-virgin olive oil

1/4 cup toasted pine nuts

1/2 cup parmigiano-reggiano -- grated

 

Cook the pasta, according to package instructions, to desired doneness. Drain

and set aside, keeping pasta warm.

 

In a large skillet, heat the vegetable broth on high heat.

 

Add the mushrooms, bell pepper, garlic and shallot and sauté for 5 minutes,

stirring frequently, and adding small amounts of broth if necessary to prevent

it from drying out.

 

Add the balsamic, salt, red pepper flakes (to taste), spinach and olive oil.

 

Sauté until the spinach has just wilted, about 30-45 seconds, stirring

constantly.

 

Toss with the cooked pasta, garnish with parmesan and pine nuts, and serve

immediately.

 

 

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Per Serving (excluding unknown items): 503 Calories; 31g Fat (51.2% calories

from fat); 18g Protein; 49g Carbohydrate; 14g Dietary Fiber; 1mg Cholesterol;

1010mg Sodium. Exchanges: 1 Grain(Starch); 7 Vegetable; 0 Fruit; 6 Fat.

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0