Portobello & Sun-dried Tomato Penne

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Portobello & Sun-dried Tomato Penne

 

6 medium onion - chopped

2 tablespoons butter

4 tablespoons olive oil

1 1/2 teaspoons salt

1 teaspoon sugar

2 pounds Mushroom - chopped

6 tablespoons fresh flat-leaf parsley - chopped

1/2 cup sun-dried tomatoes

1 1/2 pounds pasta

8 ounces goat cheese - crumbled

3 tablespoons Parmesan cheese - grated

 

 

Chop onions. In a large skillet, melt half of the butter and half of the

olive oil together. Add the onion, sugar and 2/3 of the salt and cook over

moderate heat, stirring frequently, until the onions are well browned, 20 to

30 minutes. Transfer the onions to a bowl.

Meanwhile, stem the mushrooms. Halve the caps and slice them crosswise 1/4

inch thick. In the same skillet, melt the rest of the butter in a quarter of

the olive oil. Add the mushrooms and the rest of the salt and cook over

moderate heat, stirring occasionally, until tender and browned, about 8

minutes. Add the reserved onions and the parsley. Season with salt and

pepper.

 

In a large pot of boiling salted water, add the sun-dried tomatoes and the

pasta (Penne recommended), cook until al dente, about 13 minutes; reserve 1

1/2 cups of pasta water and drain the tomatoes and pasta.

 

In a large bowl, toss the pasta with 1 cup of the reserved pasta water, the

mushroom mixture, goat cheese, Parmesan, and the rest of the olive oil. If

the pasta seems dry, add more of the pasta water. Serve immediately, passing

additional grated Parmesan at the table.

 

Nutritional Information

Calories: 619 Calories From Fat: 32%

Protein: 25g Carbohydrate: 82g

Cholesterol: 39mg Sodium: 648mg

 

 

 

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