Pasta With Mushrooms, Sun-Dried Tomatoes and Pine Nuts

Total Time
1hr 5mins
Prep 20 mins
Cook 45 mins

Cut from the newspaper and posted here for safekeeping. The paper said the source was Bon Appetit Magazine.

Ingredients Nutrition

Directions

  1. Place sun dried tomatoes in a small bowl and pour 2 cups of boiling water over them. Let stand until tomatoes soften, about 15 minutes. Drain the tomatoes, reserving the liquid. Thinly slice the tomatoes.
  2. Spray a large nonstick skillet generously with PAM. Add mushrooms, onion, wine, garlic, reserved tomato liquid and the sliced tomatoes. Bring to a boil over high heat. Reduce to medium, and simmer until liquids are reduced by half and vegetables are tender, about 25 minutes.
  3. Meanwhile, cook the pasta in a large pot of boiling, salted water until just tender but still firm to the bite. Drain the pasta, reserving 1 cup of the cooking liquid. Return the pasta to the same large pot.
  4. Pour sauce from the skillet over the pasta. Add the Parmesan cheese and pine nuts. Toss, adding reserved cooking liquid by quarter cupfuls if the mixture is dry.
  5. Mix in basil. Season to taste with salt and pepper.
Most Helpful

4 5

Very good pasta dish which we enjoyed! I used tiny shell pasta instead of the pasta suggested. Thanks for sharing!