Warm Pasta Salad with Mushrooms and Radicchio |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 2 |
|
Can be prepared in 45 minutes or less. Ingredients:
1/3 pound orecchiette (ear-shaped pasta) or farfalle (bow-tie pasta) |
2 tablespoons olive oil |
1/2 pound fresh white mushrooms, sliced |
1/2 pound fresh shiitake mushrooms, stems discarded and caps sliced |
1 large garlic clove, minced |
3 tablespoons red-wine vinegar |
1/2 cup low-salt chicken broth |
3/4 cup frozen baby peas, thawed |
1/2 teaspoon dijon mustard |
1/4 pound radicchio, shredded (about 2 cups) |
1/3 cup freshly grated parmesan cheese |
Directions:
1. In a kettle of boiling salted water cook pasta until al dente.
2. While pasta is cooking, in a large non-stick skillet heat 1 tablespoon oil over moderately high heat until hot but not smoking and sauté all mushrooms with salt and pepper to taste, stirring occasionally, until golden brown. Add garlic and 1 tablespoon vinegar and cook, stirring, 1 minute. Add broth and peas and simmer 3 minutes.
3. Drain pasta in a colander and stir into mushroom mixture. Toss mixture and remove skillet from heat. In a large bowl whisk together mustard, remaining tablespoon oil, and remaining 2 tablespoons vinegar until blended. Add radicchio and toss to coat with dressing. Add pasta mixture and Parmesan and toss well.
4. Per serving: 590 calories, 20 g fat (5 g saturated), 15 mg cholesterol, 388 mg sodium, 79 g carbohydrates, 6 g fiber, 24 g protein Nutritional analysis provided by Nutrition Data See Nutrition Data's complete analysis of this recipe ›
|
|