Shells With Fresh Mushrooms and Baby Peas |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 6 |
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A yummy pasta side dish or vegetarian meal option. Ingredients:
1 lb fresh white mushroom |
3 tablespoons extra virgin olive oil |
1 cup sliced leeks (green onions) or 1 cup scallion (green onions) |
1 cup canned vegetable broth or 1 cup low sodium chicken broth |
1 (14 1/2 ounce) can diced tomatoes, drained |
1/2 teaspoon salt |
1/4 teaspoon ground black pepper |
1 1/2 cups frozen baby peas |
1 lb pasta shells |
1/2 cup freshly grated parmigiano-reggiano cheese |
Directions:
1. Trim mushrooms and thickly slice (makes about 6 cups); set aside.
2. In a large pot, bring 6 quarts of salted water to a boil. In a large skillet, heat olive oil over medium-high heat.
3. Add leeks and prepared mushrooms; cook stirring until tender, about 5 minutes. Stir in broth, tomatoes, salt and pepper; cook and stir, uncovered, until the liquid is reduced by half, about 5 minutes; stir in peas during the last 2 minutes.
4. Meanwhile, cook pasta in the boiling water according to package directions until al dente. Transfer hot pasta to a large serving bowl; add mushroom and pea mixture and the cheese; toss until pasta is coated.
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