Rotini Con Funghi E Pinoli
Description
This Italian main features Olive oil; plus -thin sliced, Olive oil 30 Black olives; fine chop, Red wine vinegar 2/3 c Dry white wine, Hot pepper flakes 1 1/4 c Chicken broth, Garlic; minced 1/2 c Italian parsley; fine chop. It delivers hearty, protein-packed satisfaction, aromatic, well-seasoned taste. Great for weeknight dinners or when you want something satisfying for the whole family. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.Ingredients
Directions
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stems trimmed and diced - or spaghettini 1/4 c Shallots, finely chopped 1/2 c Pine nuts; toasted lightly 1/2 c Prosciutto; fine chopped Parmesan cheese; grated 15 Sun-dried tomatoes In a bowl,
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whisk together 1/2c olive oil, vinegar, red pepper flakes, 1 1/2TB garlic and black pepper to taste.
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Add the shiitake mushrooms and toss to coat them.
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Cover and chill for at least 6 hours or overnight.
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In a large skillet
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heat remaining 2TB oil over low
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heat and
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cook the garlic, shallots and prosciutto till softened.
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Add shiitake mushroom mixture, sun-dried tomatoes and olives and
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cook over moderate
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heat for 5 minutes.
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Add the wine and chicken broth and bring to boil for 3 minutes.
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Add parsley and simmer, covered, for 10 minutes.
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Meanwhile, cook pasta to the al dente stage; drain.
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In a large bowl toss the pasta with the mushroom sauce, pine nuts and the parmesan
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 489.4kcal
- % Daily Value *
- Total Fat 38.5g60%
- Saturated Fat 5.3g27%
- Cholesterol 0.0mg0%
- Sodium 23.0mg1%
- Total Carbohydrate 31.6g11%
- Dietary Fiber 3.7g15%
- Sugars 4.8g
- Protein 11.0g22%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
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