1. Boil the pasta in salted water until just al dente. Drain and run under cold water. Set aside. 2. Heat the oil in a large nonstick saute pan. Add the shallots, garlic, and mushrooms and saute over medium heat, stirring constantly, about 4 - 5 minutes, or until softened. Add the tomatoes, herbs, and stock, reduce heat to simmer, and continue to cook for about 3 minutes, stirring to combine the flavors. 3. Add the cooked pasta and toss well. Add the cheese and salt and pepper, stir well and serve at once. Recipe by: Chef Bill Bracken, the Peninsula Hotel in Beverly Hills Posted to MC-Recipe Digest V1 #381 by "Matthew Petrich"
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (243g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 59 (62%)|
|Amt Per Serving||% DV|
|Total Fat 6.5g||9 %|
|Saturated Fat 1.1g||5 %|
|Monounsaturated Fat 4.4g|
|Polyunsanturated Fat 0.8g|
|Cholesterol 3.6mg||1 %|
|Sodium 211.2mg||7 %|
|Potassium 144.1mg||4 %|
|Total Carbohydrate 5.7g||2 %|
|Dietary Fiber 0.1g||0 %|
|Sugars, other 5.6g|
|Protein 3.3g||5 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 95
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