Try this Tripolini Pasta with Wild Mushrooms and Sun-Dried Tomatoes recipe, or contribute your own.
Suggest a better description1. 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"
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Serving Size: 1 Serving (243g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 95 | ||
Calories from Fat: 59 (62%) | ||
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Amt Per Serving | % DV | |
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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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