Ingredients:
- 2 celery ribs, cut into 1-inch pieces
- parmigiano-reggiano cheese , additional for serving
Directions:
- Soak mushrooms in boiling-hot water 15 minutes.
- Meanwhile, pulse carrots, celery, shallots, and bell pepper together in a food processor until chopped.
- Heat olive oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking.
- Add chopped vegetables, rosemary, salt, and pepper and saute, stirring occasionally, until vegetables are golden brown and tender, about 12 minutes.
- Lift mushrooms out of soaking liquid, squeeze excess liquid back into bowl (reserve liquid), and rinse mushrooms well to remove any grit.
- Finely chop mushrooms, then add to vegetables in skillet along with tomato paste. Cook over moderate heat, stirring, 1 minute.
- Add wine and boil until wine is reduced by about half, about 2 minutes.
- While sauce is cooking, cook pasta in a 6 to 8 quart pot of boiling salted water until 'al dente'. Reserve 1 cup pasta-cooking water in a heatproof measuring cup, then drain pasta in a colander.
- Add reserved mushroom-soaking liquid to sauce and bring to a simmer. Add pasta and 1/2 cup reserved cooking water to sauce, tossing to coat (thin sauce with additional cooking water if necessary).
- Stir in cheese and serve immediately.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 431.06 Kcal (1805 kJ) | ||
| Calories from fat | 145.55 Kcal | ||
| % Daily Value* | |||
| Total Fat | 16.17g | 25% | |
|---|---|---|---|
| Cholesterol | 0.28mg | 0% | |
| Sodium | 503.26mg | 21% | |
| Potassium | 613.7mg | 13% | |
| Total Carbs | 54.69g | 18% | |
| Sugars | 11.13g | 45% | |
| Dietary Fiber | 6.87g | 27% | |
| Protein | 13.24g | 26% | |
| Vitamin C | 40.8mg | 68% | |
| Vitamin A | 1mg | 35% | |
| Iron | 13.7mg | 76% | |
| Calcium | 72.9mg | 7% | |
| Amount Per 100 g | |||
| Calories | 110.33 Kcal (462 kJ) | ||
| Calories from fat | 37.25 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.14g | 25% | |
|---|---|---|---|
| Cholesterol | 0.07mg | 0% | |
| Sodium | 128.81mg | 21% | |
| Potassium | 157.08mg | 13% | |
| Total Carbs | 14g | 18% | |
| Sugars | 2.85g | 45% | |
| Dietary Fiber | 1.76g | 27% | |
| Protein | 3.39g | 26% | |
| Vitamin C | 10.4mg | 68% | |
| Vitamin A | 0.3mg | 35% | |
| Iron | 3.5mg | 76% | |
| Calcium | 18.7mg | 7% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
Try this similar recipes
-
Pappardelle with Vegetable Bolognese
Dried porcini mushrooms (1 cup), Boiling-hot water and 12 more.. -
Steak Pizzaiola Burgers
Extra virgin olive oil, Onions, thinly sliced, Salt and 13 more.. -
Vegetarian chili
Kidney beans, drained, Raw bulgur, Tomato juice and 15 more.. -
Roasted Pepper, Kalamata, and Prosciutto Pasta
Red bell peppers (about 1 1/2 lb), Yellow bell pepper and 12 more.. -
Potato and Portobello Mushroom Gratin
Water, Dried porcini mushrooms, Portobello mushrooms and 8 more.. -
Smoky Sweet-Potato Chicken Stoup
Extra virgin olive oil, Carrots, peeled, Celery ribs and 15 more.. -
Rosemary Mashed Sweet Potatoes with Shallots
Extra-virgin olive oil, divided and 6 more.. -
Bow-Tie Pasta With Red Pepper Sauce
Red bell pepper, chopped, Chicken broth and 9 more.. -
Turkey Stew with Dumplings
Carrots, cut into 1-inch chunks and 19 more.. -
Champagne Vinaigrette
Shallot, peeled and quartered and 5 more..
Also Try
-
-
-
-
-
-
Pappardelle With Mixed Wild Mushrooms
Wild mushrooms, Olive oil, Garlic clove, finely chopped and 7 more.. -
Pappardelle With Scallops - Guy Fieri
Sea scallops, patted dry, Pappardelle pasta, Olive oil and 9 more.. -
Pappardelle With Artichokes and Sun-Dried Tomatoes
Olive oil, Red onion, diced (2 cups) and 11 more.. -
-
Get Your Recipe of Health!
Follow RecipeOfHealth on Facebook!
