Guest guest Posted May 20, 2002 Report Share Posted May 20, 2002 Rigatoni with Mushrooms and Edamame 1 Tablespoon plus 1 teaspoon olive oil 5 cloves garlic, minced 6 medium shiitake mushrooms, stemmed and sliced 6 medium cremini mushrooms, stemmed and quartered 1 cup shelled edamame (these are whole shelled soybeans, usually available frozen in larger supermarkets or natural food stores) 1 cup crushed plum tomatoes 8 fresh basil leaves, cut into thin strips 1 cup vegetable broth 10 ounces rigatoni Bring large pot of water to boil. In large saucepan, heat 1 tablespoon oil over medium high heat. Add garlic and cook until lightly browned, 1 to 2 minutes. Increase heat to high, add mushrooms and cook for 2 minutes. Add edamame and cook 2 more minutes. Stir often while cooking. Stir in tomatoes and basil. Reduce heat and simmer 2 to 3 minutes. Add broth and continue simmering 2 to 3 minutes. Season to taste with salt. Cook pasta in boiling water until just tender. Drain well. Remove sauce from heat and stir in remaining 1 teaspoon of olive oil. Pour over pasta and toss to coat. Serve hot. Serves 4 _______________ Chat with friends online, try MSN Messenger: http://messenger.msn.com Quote Link to comment Share on other sites More sharing options...
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