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Name: Penne Rigati with Mushrooms and Tarragon
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: American
Ingredients: 15 g Porcini mushrooms; Black Pepper freshly ground; 750 g Tomatoes skinned seeded;; 250 g Penne rigati; 3 Garlic cloves; finely choppd; 250 g Button mushrooms; cut in; 1/2 ts Salt; 1/4 Litre dry white wine; 2 tb Chopped tarragon; 1 Small onion; 2 tb Virgin olive oil; 6 tb Chopped parsley

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INGREDIENTS

15 g Porcini mushrooms
Black Pepper ; freshly ground
750 g Tomatoes skinned seeded;
250 g Penne rigati
3 Garlic cloves; finely choppd
250 g Button mushrooms; cut in
1/2 ts Salt
1/4 Litre dry white wine
2 tb Chopped tarragon
1 Small onion
2 tb Virgin olive oil
6 tb Chopped parsley

Servings

INSTRUCTIONS

Pour 1/4 litre of hot water over the dried mushrooms and soak them until they are soft - about 20 minutes. Drain the porcines and reserve their soaking liquid. cut them into 1/4 inch pieces. heat the oil in a large heavy frying pan over medium heat. Add the onion and saute until it turns translucent - about 4 minutes. Add the porcines and button mushrooms, salt and pepper. Cook until the mushrooms begin to brown - about 5 minutes. Add the garlic and the wine and cook the mixture until the liquid has reduced to approximately 2 tablespoons - about 5 minutes more. Add the penne to 3 litres of boiling water with 1 1/2 teaspoons of salt. Start testing the pasta after 10 minutes and cook until it is al dente. While the penne is cooking, pour the reserved porcine liquid into the pan containing the mushrooms and cook until the liquid is reduced to approximately 4 tablespoons - about 5 minutes. Stir in the tomatoes and cook until the mixture is heated through - about 3 minutes. drain the pasta and add to the pan along with the chopped parsley and tarragon. Toss well and serve. Recipe By : Healthy Home Cooking Posted to MC-Recipe Digest V1 #279 Date: Tue, 05 Nov 1996 05:38:28 GMT From: Paul Greenhow

NOTES

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Penne Rigati with Mushrooms and Tarragon

15 g Porcini mushrooms
 Black Pepper freshly ground
750 g Tomatoes skinned seeded;
250 g Penne rigati
3 Garlic cloves; finely choppd
250 g Button mushrooms; cut in
1/2 ts Salt
1/4 Litre dry white wine
2 tb Chopped tarragon
1 Small onion
2 tb Virgin olive oil
6 tb Chopped parsley

Pour 1/4 litre of hot water over the dried mushrooms and soak them until  they are soft - about 20 minutes. Drain the porcines and reserve their  soaking liquid. cut them into 1/4 inch pieces. heat the oil in a large  heavy frying pan over medium heat. Add the onion and saute until it turns  translucent - about 4 minutes. Add the porcines and button mushrooms, salt  and pepper. Cook until the mushrooms begin to brown - about 5 minutes. Add  the garlic and the wine and cook the mixture until the liquid has reduced  to approximately 2 tablespoons - about 5 minutes more. Add the penne to 3  litres of boiling water with 1 1/2 teaspoons of salt. Start testing the  pasta after 10 minutes and cook until it is al dente. While the penne is  cooking, pour the reserved porcine liquid into the pan containing the  mushrooms and cook until the liquid is reduced to approximately 4  tablespoons - about 5 minutes. Stir in the tomatoes and cook until the  mixture is heated through - about 3 minutes. drain the pasta and add to the  pan along with the chopped parsley and tarragon. Toss well and serve.  Recipe By     : Healthy Home Cooking    Posted to MC-Recipe Digest V1 #279    Date: Tue, 05 Nov 1996 05:38:28 GMT    From: Paul Greenhow <paul@greenhow.demon.co.uk>

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Nutrition

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Serving Size: 1 Serving (357g)
Recipe Makes: 4 Servings

Calories: 76
Calories from Fat: 62 (82%)

Amt Per Serving		% DV

	Total Fat 6.9g	9 %
	Saturated Fat 1g	5 %
	Monounsaturated Fat 5g
	Polyunsanturated Fat 0.7g
Cholesterol 0mg		0 %
Sodium 5mg		0 %
Potassium 98.4mg		3 %
Total Carbohydrate 3.6g		1 %
	Dietary Fiber 0.9g	4 %
	Sugars, other 2.7g
Protein 0.7g		1 %
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.

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Calories per serving: 76

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