Wild Mushroom Pasta

Ingredients

• 3 tablespoons olive oil
• 1 medium onion, finely chopped
• 3 garlic cloves, finely chopped
• 2 tablespoons finely chopped flat-leaved parsley
• 2 cups coarsely chopped tomatoes
• 4 cups assorted wild mushrooms, like chanterelles, pleurotes, shiitake and morels (halve any large mushrooms)
• Salt to taste
• ¾ pound imported farfalle or penne

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    456 calories; 11 grams fat; 1 gram saturated fat; 7 grams monounsaturated fat; 1 gram polyunsaturated fat; 73 grams carbohydrates; 6 grams dietary fiber; 6 grams sugars; 13 grams protein; 16 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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Four servings

Preparation

1. Heat the oil in a skillet or medium-size saucepan, add the onion and cook over medium heat, uncovered, until translucent.
2. Toss in the garlic and parsley and cook for 1 minute, then add the tomatoes and cook over medium heat, covered, for 5 minutes. Add the mushrooms and cook, covered, for another 5 minutes. Add salt to taste and continue to cook the mixture for 5 minutes more.
3. Meanwhile, cook the pasta in a large pot of rapidly boiling salted water until al dente. Drain and toss with the mushrooms and tomatoes. Serve hot, at room temperature or chilled.

About 30 minutes