|
Ingredients:
1/2 lb Fasolino's Tripolini - Small Bows #105
1 1/2 tbsp Fasolino's Virgin Olive Oil
3 lg Shallot, peeled and diced
6 Clove garlic, minced
1/2 lb Mushroom, thinly sliced
1/3 cup Sun-dried tomatoes, drained, julienned
1/4 cup Fresh herbs, finely chopped: parsley, thyme, rosemary, and oregano
1 cup Chicken stock
3 tbsp Parmesan cheese, freshly grated
Salt, to taste
White pepper, to taste
Directions:
Boil the pasta in salted water until just al dente. Drain and run under
cold water. Set aside.
Heat the oil in a large nonstick saute pan. Add the shallots, garlic,
and mushrooms and saute over medium heat, stirring constantly, about 4 - 5 minutes, or until softened. Add the tomatoes, herbs, and stock, reduce heat to simmer, and continue to cook for about 3 minutes, stirring to combine the flavors.
Add the cooked pasta and toss well. Add the cheese and salt and pepper, stir well and serve at once.
| 