Rigatoni With Wild Mushrooms And Edamame

Recipe Ingredients

1 tablespoon	15ml	Olive oil - plus
1 teaspoon	5ml	Olive oil
4		Garlic cloves - minced
6		Shiitake mushrooms - stemmed, sliced (medium)
6		Cremini mushrooms - stemmed, quartered (medium)
1 cup	237ml	Shelled edamame
1 cup	62g / 2.2oz	Crushed plum tomatoes
8		Fresh basil leaves - cut thin strips
1 cup	237ml	Mushroom or low-sodium vegetable broth
10 oz	284g	Rigatoni

Recipe Instructions

Bring large pot of water to a boil. Meanwhile, in large saucepan, heat 1 tablespoon oil over medium-high heat. Add garlic and cook, stirring often, until lightly browned, 1 to 2 minutes. Increase heat to high, add mushrooms and cook, stirring often, 2 minutes. (If too dry, add 1/4 cup broth.) Add edamame and cook, stirring often, 2 minutes.

Stir in tomatoes and basil. Reduce heat and simmer 2 to 3 minutes. Add broth and continue simmering 2 to 3 minutes. Season to taste with salt and freshly ground pepper.

Add 1 tablespoon salt and pasta to boiling water, stirring to prevent sticking. Cook pasta until just tender, about 12 minutes. Drain well.

Remove sauce from heat and stir in remaining teaspoon oil. Add pasta and toss to coat. Serve hot.

This recipe yields 4 servings.

Per Serving: 445 Cal; 19g Prot; 10g Total Fat (1 Sat. Fat); 69g Carb.; 0mg Chol; 158mg Sod.; 7g Fiber.

Description:

"The earthy, robust flavor of shiitakes complements the fresh taste of edamame."

Source:
Vegetarian Times, April 2001

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.