Porcini Mushroom Pasta

Ingredients

Prep time:10 minutes

For 4 servings

• 2 teaspoons olive oil
• 1-1/4 cloves garlic, minced
• 3/8 red onion, minced
• 1/3 cup red bell pepper, julienned
• 1/3 cup julienned carrots
• 1/3 cup dry red wine
• 1/4 cup and 3 tablespoons rehydrated porcini mushrooms
• 1 cup crushed tomatoes
• 1-1/4 teaspoons chopped fresh basil
• 3/4 teaspoon dried rosemary, crushed
• salt and pepper to taste
• 4 cups tagliatelle ( wide noodles)

For 6 servings

• 1 tablespoon olive oil
• 2 cloves garlic, minced
• 1/2 red onion, minced
• 1/2 cup red bell pepper, julienned
• 1/2 cup julienned carrots
• 1/2 cup dry red wine
• 1 cup rehydrated porcini mushrooms
• 1 1/2 cups crushed tomatoes
• 2 teaspoons chopped fresh basil
• 1 teaspoon dried rosemary, crushed
• salt and pepper to taste
• 6 cups tagliatelle ( wide noodles)

Directions

1.     Heat the oil in a large skillet over medium heat.

2.     Add garlic and onions and saute for 4 minutes, then add red bell pepper and carrots and saute for 4 more minutes.

3.      Add red wine, raise heat and boil for 1 minute; then reduce heat to medium low, add mushrooms and cook for 3 minutes.

4.     Add tomatoes, basil and rosemary and season with salt and pepper to taste.

5.     Simmer for 10 minutes and serve sauce over cooked noodles.

Penne with Black Olive Pesto and Sun Dried Tomatoes

 By Hain celestial

Robust whole-grain penne is tossed in a flavorable black olive pesto made with sun dried tomatoes and fresh parsley.

Serve it as a lunch or light dinner

  Original Recipe Yield 4 servings

Ingredients

• 8 ounces  Penne dry pasta
• 1 tablespoon  Olive Oil
• 1 cup pitted black olives chopped
• Juice of one lemon
• 2 tablespoons Spectrum Avocado Oil
• 1/2 cup jarred sun dried tomatoes drained and julienned
• 2 cloves garlic, minced
•  Iodized Sea Salt to taste
• Black pepper to taste
• 1/2 cup flat leaf parsley chopped coarsely
• 2 Roma tomatoes, chopped for garnish

Directions

In a bowl of a food processor, add the garlic, half the lemon juice, olives and 1 tablespoon of Olive Oil.

Pulse until coarsely chopped but not pureed; season with Sea Salt and pepper.

Bring a large pot filled with salted water to a boil; add Penne pasta and cook until al dente 10 to 12 minutes.

In a large bowl toss the  Penne pasta with sun dried tomatoes, black olive pesto, lemon juice and additional Avocado Oil if necessary.

Divide the  Penne pasta between 4 plates, garnish with parsley and fresh tomatoes, and serve warm.

Nutritional Information

Amount Per Serving  Calories: 363, Total Fat: 15.7g,Cholesterol: 0mg