SHELLS WITH FRESH MUSHROOMS AND BABY PEAS

Shells With Fresh Mushrooms and Baby Peas image

Provided by SLColman

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 10

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1 lb fresh white mushroom
3 tablespoons extra virgin olive oil
1 cup sliced leeks (green onions) or 1 cup scallion (green onions)
1 cup canned vegetable broth or 1 cup low sodium chicken broth
1 (14 1/2 ounce) can diced tomatoes, drained
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1 1/2 cups frozen baby peas
1 lb pasta shells
1/2 cup freshly grated parmigiano-reggiano cheese

Steps:

Trim mushrooms and thickly slice (makes about 6 cups); set aside.
In a large pot, bring 6 quarts of salted water to a boil. In a large skillet, heat olive oil over medium-high heat.
Add leeks and prepared mushrooms; cook stirring until tender, about 5 minutes. Stir in broth, tomatoes, salt and pepper; cook and stir, uncovered, until the liquid is reduced by half, about 5 minutes; stir in peas during the last 2 minutes.
Meanwhile, cook pasta in the boiling water according to package directions until al dente. Transfer hot pasta to a large serving bowl; add mushroom and pea mixture and the cheese; toss until pasta is coated.

Nutrition Facts : Calories 663.6, Fat 15.4, SaturatedFat 3.6, Cholesterol 7.2, Sodium 702.1, Carbohydrate 106.8, Fiber 9.4, Sugar 11.7, Protein 26.3