Rotini Con Funghi E Pinoli

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.

Cooking Method: Boiling, Stewing

Cuisine: Italian

Courses: Main Courses

Difficulty: Advanced

Servings: 6

Calories: 489.4

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

1/2 cups Olive oil; plus -thin sliced
2 tablespoons Olive oil 30 Black olives; fine chop
2 tablespoons Red wine vinegar
2/3 cups Dry white wine
1/4 teaspoons Hot pepper flakes
1 1/4 cups Chicken broth
3 cloves Garlic; minced
1/2 cups Italian parsley; fine chop
8 oz Shiitake mushrooms
1 lbs Rotini, penne, capellini

Directions

1
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,
2
whisk together 1/2c olive oil, vinegar, red pepper flakes, 1 1/2TB garlic and black pepper to taste.
3
Add the shiitake mushrooms and toss to coat them.
4
Cover and chill for at least 6 hours or overnight.
5
In a large skillet
6
heat remaining 2TB oil over low
7
heat and
8
cook the garlic, shallots and prosciutto till softened.
9
Add shiitake mushroom mixture, sun-dried tomatoes and olives and
10
cook over moderate
11
heat for 5 minutes.
12
Add the wine and chicken broth and bring to boil for 3 minutes.
13
Add parsley and simmer, covered, for 10 minutes.
14
Meanwhile, cook pasta to the al dente stage; drain.
15
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.

Keywords: amp, black, boiling, broth, capellini, chicken, chop, con, dry, fine, flakes, funghi, garlic, hot, italian, main, minced, mushroom, mushrooms, oil

Read it online: https://www.chefs-mate.com/recipe/rotini-con-funghi-e-pinoli-rotini-with-mushroom-pinenu/