PASTA VERDE--Penne Rigate

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* Exported from MasterCook *

 

Penne Rigate w/Portobello Mushrooms & Fresh Tomatoes

 

Recipe By :Pasta Verde, Judith Barrett

Serving Size : 4 Preparation Time :0:00

Categories : Pasta Verde

 

Amount Measure Ingredient -- Preparation Method

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8 fresh plum tomatoes, peeled, cored, seeded --

and chopped

1/2 cup olive oil

1 pound portobello mushrooms, stems cut away and -- caps

thinly sliced

1 tablespoon kosher salt + extra for seasoning

freshly ground black pepper

3 cloves garlic -- minced

1/2 pound dry penne rigate

1/4 cup chopped fresh parsley

 

Peel, core, seed & chop tomatoes.

Heat oil in a large skillet over medium heat. Add the mushrooms;

season with salt & pepper to taste. Cook, stirring,until the mushrooms

are tender, about 7-10 minutes. Add garlic and tomatoes, cook,

stirring, about 5 minutes longer. Turn off heat; set aside.

Meanwhile, bring a large pot of wafer to a rolling boil over high

heat. Add the tablespoon of kosher salt and the penne pasta. Cook,

stirring occasionally, until the pasta is tender but firm, al dente,

about 8-10 minutes. Drain; transfer to a large preheated serving bowl.

Add the mushroom and tomato sauce mixture and parsley and toss well.

Serve immediately -- top with Parmesan cheese if desired.

 

 

 

 

Copyright:

" 1995 "

 

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Per serving: 243 Calories (kcal); 27g Total Fat; (98% calories from

fat); trace Protein; 1g Carbohydrate; 0mg Cholesterol; 2mg Sodium

Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 5

1/2 Fat; 0 Other Carbohydrates

 

NOTES : Slice mushrooms as thinly as possible.

 

 

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