PASTA WITH MUSHROOMS

Pasta With Mushrooms image

Provided by Pierre Franey

Categories dinner, easy, lunch, quick, pastas, appetizer, main course

Time 20m

Yield 4 servings

Number Of Ingredients 9

Ingredients

3 tablespoons olive oil
1/2 pound fresh or wild mushrooms, sliced
Salt and freshly ground pepper to taste
1 teaspoon chopped garlic
2 ripe plum tomatoes, cored and cut into small cubes
3/4 pound rotelle pasta (wheels) or any similar pasta
1 tablespoon butter
4 tablespoons fresh chopped basil
4 tablespoons Parmesan cheese

Steps:

Heat 2 tablespoons of the olive oil in a nonstick skillet and add mushrooms, salt and pepper. Cook, stirring, over medium-high heat until lightly browned. Add garlic and tomatoes, and cook, stirring, for 3 minutes longer. Set aside and keep warm.
Cook the pasta in boiling salted water in a large kettle for about 10 minutes or according to package instructions. Do not overcook. Drain and reserve 1/4 cup of the cooking liquid.
In the same kettle, combine the remaining olive oil, drained pasta, mushroom mixture, reserved cooking liquid, butter, chopped basil and Parmesan cheese.
Bring to a simmer, toss well and serve immediately.

Nutrition Facts : @context http, Calories 516, UnsaturatedFat 11 grams, Carbohydrate 70 grams, Fat 18 grams, Fiber 5 grams, Protein 17 grams, SaturatedFat 6 grams, Sodium 476 milligrams, Sugar 4 grams, TransFat 0 grams

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