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RECIPE: Mushroom Pasta with Rapini and Parmesan

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    NEWSLETTERS

    Reprinted from Flavor First by Cheryl Forberg.  Copyright (c) 2011 by Cheryl Forberg. By permission of Rodale, Inc., Emmaus, PA 18098. Photo by Rita Maas


    This is one of the few recipes in this book that take a little extra time to prepare and call for a specialized piece of equipment. But once you taste the homemade mushroom pasta, you won't have a single regret about the extra minutes you spent in the kitchen.

    MUSHROOM PASTA WITH RAPINI AND PARMESAN


    MAKES 4 SERVINGS

    INGREDIENTS
    1 tablespoon olive oil
    2 tablespoons diced shallots
    4 ounces cremini, brown, or chanterelle mushrooms, coarsely chopped
    6 shiitake mushrooms, stems discarded and caps sliced
    1/2 cup fat-free, low-sodium chicken or vegetable broth
    Salt and ground black pepper
    8 ounces rapini (broccoli rabe) or broccoli, cut into 2-inch lengths and blanched
    2 tablespoons grated Parmesan cheese
    2 tablespoons chopped flat-leaf (Italian) parsley, for garnish

    DIRECTIONS
    Make the pasta. Bring a large pot of water to a rolling boil.

    Meanwhile, in a large skillet, heat the oil over medium heat. Add the shallots and mushrooms and cook for 5 minutes, or until they are soft but not browned. Add the broth and stir in salt and pepper to taste. Reduce the heat to low.

    Add 1 teaspoon of salt to the boiling water, add the pasta, and cook for 2 to 3 minutes, or until al dente. Watch the pasta carefully, because it cooks quickly. Drain the pasta and return to the pot.

    Add the rapini or broccoli and mushrooms to the hot pasta and toss well. Serve topped with the Parmesan and some parsley.

    Per serving: 340 calories, 8 g total fat (2 g saturated), 165 mg cholesterol, 330 mg sodium, 48 g total carbohydrates (2 g sugars), 9 g fiber, 16 g protein