Ziti with Tuscan Porcini Mushroom Sauce |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Intensely flavored dried porcini, along with fresh button mushrooms, give this dish a real Tuscan touch. Any dried mushroom will work well in this recipe, but authentic Italian porcini are worth the extra cost. Ingredients:
3/4 cup fat-free, less-sodium chicken broth |
1/4 cup chopped dried porcini mushrooms (about 1/4 ounce) |
1 tablespoon olive oil |
3 cups sliced button mushrooms (8 ounces) |
1 teaspoon minced fresh or 1/4 teaspoon dried rosemary |
1/8 teaspoon salt |
2 garlic cloves, minced |
4 quarts water |
3 cups uncooked ziti (about 8 ounces short tube-shaped pasta) or other short pasta |
1/4 cup (1 ounce) grated fresh parmesan cheese |
1 tablespoon finely chopped parsley |
1/4 teaspoon black pepper |
Directions:
1. Combine broth and porcini mushrooms in a small microwave-safe bowl. Cover with wax paper; microwave at high 2 minutes; let stand 10 minutes.
2. Heat oil in a large nonstick skillet over medium-high heat. Add button mushrooms, rosemary, salt, and garlic; sauté 3 minutes. Add broth mixture and porcini mushrooms to pan; remove from heat.
3. Bring water to a boil in a large stockpot. Add ziti; return to a boil. Cook, uncovered, 10 minutes or until al dente, stirring occasionally. Drain. Stir ziti into mushroom mixture; cook 3 minutes or until thoroughly heated. Stir in cheese, parsley, and pepper.
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