Rotini Con Funghi E Pinoli (Rotini with Mushroom & Pinenut)
Yield
6 servingsPrep
6 hrsCook
25 minReady
6 hrsLow Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | cup |
olive oil
plus |
|
| 2 | tablespoons |
olive oil
|
|
| 2 | tablespoons |
red wine vinegar
|
|
| ¼ | teaspoon |
red pepper flakes
|
|
| 3 | cloves |
garlic
minced |
|
| 8 | ounces |
mushrooms, shiitake
stems trimmed and diced |
|
| ¼ | cup |
shallots
finely chopped |
*
|
| ½ | cup |
prosciutto
finely chopped |
*
|
| 15 | each |
sundried tomatoes
thinly sliced |
*
|
| 30 | each |
black olives
fine chop |
*
|
| ⅔ | cup |
white wine
dry |
*
|
| 1 ¼ | cups |
chicken broth
|
|
| ½ | cup |
italian parsley
fine chop |
|
| 1 | pound |
pasta, rotini
|
|
| ½ | cup |
pine nuts
toasted lightly |
|
| 1 | x |
Parmesan cheese
grated |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 118 | ml |
olive oil
plus |
|
| 3E+1 | ml |
olive oil
|
|
| 3E+1 | ml |
red wine vinegar
|
|
| 1.3 | ml |
red pepper flakes
|
|
| 3 | cloves |
garlic
minced |
|
| 231.2 | ml/g |
mushrooms, shiitake
stems trimmed and diced |
|
| 59 | ml |
shallots
finely chopped |
*
|
| 118 | ml |
prosciutto
finely chopped |
*
|
| 15 | each |
sundried tomatoes
thinly sliced |
*
|
| 3E+1 | each |
black olives
fine chop |
*
|
| 158 | ml |
white wine
dry |
*
|
| 296 | ml |
chicken broth
|
|
| 118 | ml |
italian parsley
fine chop |
|
| 453.6 | g |
pasta, rotini
|
|
| 118 | ml |
pine nuts
toasted lightly |
|
| 1 | x |
Parmesan cheese
grated |
*
|
Directions
In a bowl, whisk together ½ cup olive oil, vinegar, red pepper flakes, 1½ tablespoons garlic and black pepper to taste.
Add the shiitake mushrooms and toss to coat them.
Cover and chill for at least 6 hours or overnight.
In a large skillet heat remaining 2 tablespoons oil over low heat and cook the garlic, shallots and prosciutto until softened.
Add shiitake mushroom mixture, sun-dried tomatoes and olives and cook over moderate heat for 5 minutes.
Add the wine and chicken broth and bring to boil for 3 minutes.
Add parsley and simmer, covered, for 10 minutes.
Meanwhile, cook pasta to the al dente stage; drain.
In a large bowl toss the pasta with the mushroom sauce, pine nuts and the parmesan.
