PASTA WITH MUSHROOMS, CAULIFLOWER AND PEAS

Pasta With Mushrooms, Cauliflower and Peas image

Provided by Marian Burros

Time 45m

Yield 3 servings

Number Of Ingredients 14

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Ingredients

1 pound fresh white mushrooms
1 teaspoon olive oil
8 ounces whole onion or 7 ounces chopped onion (1 2/3 cups)
4 ripe plum tomatoes
1 tablespoon parsley
3 cups cauliflower florettes
1/4 teaspoon hot pepper flakes
8 ounces fresh pasta shells or other small pasta
1 cup nonfat yogurt
1 cup reduced fat ricotta
2 ounces Parmigiano Reggiano (or 4 tablespoons, grated)
1 cup frozen peas
Freshly ground black pepper
1/4 teaspoon salt, optional

Steps:

Wash and trim mushrooms and slice them in food processor.
Heat oil in large nonstick pot or skillet; add mushrooms and cook over medium-high heat.
Chop whole onions finely in food processor by pulsing and add to mushrooms; continue to saute until onions soften.
Bring water for pasta to boil in covered pot.
Wash, trim and quarter tomatoes; wash, dry and coarsely chop parsley; chop tomatoes and parsley finely in food processor by pulsing; add to onions and mushrooms; reduce heat to simmer.
Chop cauliflower in food processor by pulsing; add to pot with hot pepper flakes; cover and continue cooking about 5 minutes, until vegetables are soft.
Cook the pasta.
In food processor, blend yogurt and ricotta. Coarsely grate Parmigiano and stir into yogurt mixture.
Add the peas to the vegetables and cook 2 minutes longer.
Remove from heat; stir in yogurt mixture; season with pepper and salt, if desired.
Drain pasta and stir in.

Nutrition Facts : @context http, Calories 703, UnsaturatedFat 7 grams, Carbohydrate 94 grams, Fat 20 grams, Fiber 11 grams, Protein 41 grams, SaturatedFat 11 grams, Sodium 493 milligrams, Sugar 21 grams