Pasta With Mushrooms, Sun-Dried Tomatoes and Pine Nuts |
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Prep Time: 20 Minutes Cook Time: 45 Minutes |
Ready In: 65 Minutes Servings: 6 |
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The paper said the source was Bon Appetit Magazine. Ingredients:
12 sun-dried tomatoes (not oil packed) |
2 cups water, boiling |
pam cooking spray |
1 lb mushroom, thickly sliced |
1 large onion, chopped |
1 cup dry white wine |
2 large garlic cloves, chopped |
12 ounces penne pasta, uncooked |
1/2 cup grated parmesan cheese |
1/4 cup pine nuts, toasted |
1/4 cup fresh basil, sliced (or 2 tsp. dried) |
salt |
pepper |
Directions:
1. Place sun dried tomatoes in a small bowl and pour 2 cups of boiling water over them. Let stand until tomatoes soften, about 15 minutes. Drain the tomatoes, reserving the liquid. Thinly slice the tomatoes.
2. Spray a large nonstick skillet generously with PAM. Add mushrooms, onion, wine, garlic, reserved tomato liquid and the sliced tomatoes. Bring to a boil over high heat. Reduce to medium, and simmer until liquids are reduced by half and vegetables are tender, about 25 minutes.
3. Meanwhile, cook the pasta in a large pot of boiling, salted water until just tender but still firm to the bite. Drain the pasta, reserving 1 cup of the cooking liquid. Return the pasta to the same large pot.
4. Pour sauce from the skillet over the pasta. Add the Parmesan cheese and pine nuts. Toss, adding reserved cooking liquid by quarter cupfuls if the mixture is dry.
5. Mix in basil. Season to taste with salt and pepper.
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