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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 4 |
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A fantastic and easy dinner. Ingredients:
4 tablespoons unsalted butter |
1/2 cup chopped shallot |
1 lb assorted wild and domestic mushroom, thinly sliced |
1 lb vine-ripe tomato, seeded,diced |
1 teaspoon chopped rosemary |
1/4 cup sun-dried tomato packed in oil, sliced into small pieces |
3/4 lb fusilli or 3/4 lb bucatini pasta or 3/4 lb perciatelli, cooked |
Directions:
1. In large nonstick skillet, melt butter.
2. Add chopped shallots; cook until softened, 3 minutes.
3. Add assorted mushrooms; saute until tender, 8 minutes.
4. Add tomatoes, rosemary, 3/4 tsp salt and 1/4 tsp pepper; saute until tomatoes are softened, 3 minutes.
5. In large pasta bowl, place 3/4 lb freshly cooked pasta; add sauce; toss to mix well.
6. Serve with grated Parmesan cheese, if desired.
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