Pasta With Mushrooms, Sun-Dried Tomatoes and Pine Nuts
Prep Time: 20 mins
Total Time: 1 hr 5 mins
About This Recipe
"Cut from the newspaper and posted here for safekeeping. The paper said the source was Bon Appetit Magazine."
( not oil packed)
Pam cooking spray
mushroom, thickly sliced
dry white wine
garlic cloves, chopped
penne pasta, uncooked
grated parmesan cheese
pine nuts, toasted
fresh basil, sliced
( or 2 tsp. dried)
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.
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.
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.
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.
Mix in basil. Season to taste with salt and pepper.
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Pasta With Mushrooms, Sun-Dried Tomatoes and Pine Nuts (cont.)