Pasta with Roasted Shiitakes and Tomato Puree

Ingredients

  • 4 cups hot cooked orecchiette pasta (about 8 ounces uncooked "little ears" pasta)
  • ½ cup (2 ounces) shaved fresh Parmesan cheese
  • 1 tablespoon olive oil
  • 1 pound plum tomatoes, cut in half lengthwise
  • 1 tablespoon chopped fresh chives
  • ¼ cup chopped fresh parsley
  • 1 teaspoon dried rosemary
  • + 6 more ingredients
    • 1 pound shiitake mushrooms, stems removed
    • 1 small onion, quartered
    • ½ cup fat-free, less-sodium chicken broth
    • ½ teaspoon freshly ground black pepper
    • 3 garlic cloves, unpeeled
    • 1 teaspoon kosher salt

Preheat oven to 375°. Combine first 5 ingredients in a shallow roasting pan, and toss well. Sprinkle with salt, rosemary, and pepper. Bake at 375° for 25 minutes or until onion is tender, stirring occasionally. Squeeze garlic cloves to extract pulp; discard skins. Place garlic pulp, onion, tomato...

View full recipe at My Recipes

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