Tripolini Pasta with Wild Mushrooms and Sun-Dried Tomatoes

Ready in 1 hour

Top-ranked recipe named "Tripolini Pasta with Wild Mushrooms and Sun-Dried Tomatoes"

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Try this Tripolini Pasta with Wild Mushrooms and Sun-Dried Tomatoes recipe, or contribute your own. "Parmes" and "Pasta" are two tags used to describe Tripolini Pasta with Wild Mushrooms and Sun-Dried Tomatoes.


Ingredients

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3 lg Shallot, peeled and diced
1/2 lb Mushroom, thinly sliced
1/4 c Fresh herbs, finely chopped,
Salt, to taste
1/3 c Sun-dried tomatoes, drained,
1 c Chicken Stock
1/2 lb Pasta, tripolini or bowtie
1 1/2 tb Virgin olive oil
3 tb Parmesan cheese, freshly
6 Garlic; minced
White pepper, to taste

Original recipe makes 4 Servings

Servings  

Preparation

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" on Jan 20, 97.

Calories Per Serving: 95 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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