Rigatoni With Wild Mushrooms And Edamame

By á-174942

Ingredients

• 1 tablespoon olive oil plus
• 1 teaspoon olive oil
• 4 garlic cloves minced
• 6 medium shiitake mushrooms stemmed, sliced
• 6 medium cremini mushrooms stemmed, quartered
• 1 cup shelled edamame
• 1 cup crushed plum tomatoes
• 8 fresh basil leaves cut thin strips
• 1 cup mushroom or low-sodium vegetable broth
• 10 ounces rigatoni

Details

Servings 4

Preparation

Step 1

Bring large pot of water to a boil. Meanwhile, in large saucepan, heat 1 tablespoon oil over medium-high heat. Add garlic and cook, stirring often, until lightly browned, 1 to 2 minutes. Increase heat to high, add mushrooms and cook, stirring often, 2 minutes. (If too dry, add 1/4 cup broth.) Add edamame and cook, stirring often, 2 minutes.

Stir in tomatoes and basil. Reduce heat and simmer 2 to 3 minutes. Add broth and continue simmering 2 to 3 minutes. Season to taste with salt and freshly ground pepper.

Add 1 tablespoon salt and pasta to boiling water, stirring to prevent sticking. Cook pasta until just tender, about 12 minutes. Drain well.

Remove sauce from heat and stir in remaining teaspoon oil. Add pasta and toss to coat. Serve hot.

This recipe yields 4 servings.

Per Serving: 445 Cal; 19g Prot; 10g Total Fat (1 Sat. Fat); 69g Carb.; 0mg Chol; 158mg Sod.; 7g Fiber.