Fusilli with Shiitake, Broccoli Rabe And Prosciutto Sauce
Try this Fusilli with Shiitake, Broccoli Rabe And Prosciutto Sauce recipe, or contribute your own.
Suggest a better descriptionStill searching for what to cook ?
Find the most delicious recipes here
INGREDIENTS
- === GARNISH ===
- Cut into 1" pieces
- 1/2 ts Dried hot red pepper flakes
- 2 tb Minced fresh chives
- 1 lb Broccoli rabe; trimmed, and
- === FOR THE SAUCE ===
- 6 oz Prosciutto or similar cured
- 1/2 c Shallots ; minced
- 2 tb Fresh tarragon
- 6 oz Shiitake mushrooms - (to 8
- (to 1 tspn); or to taste
- 1 lb Fusilli pasta
- Freshly-grated Parmesan
- 1 Garlic ; minced
- Sundried tomatoes;
- 1/2 c olive oil
- Or strips
- 1/3 c Chicken stock or broth
- 2 tb Minced fresh parsley
INSTRUCTIONS
Comments: The original recipe title as listed is "Fusilli With Shiitake Mushrooms Broccoli Rabe And Prosciutto Sauce". First make the sauce. In a skillet heat oil. Add shallots and cook, stirring for 1 minute. Then add mushrooms and cook, stirring occasionally for 5 minutes, or until mushrooms are lightly golden. Now stir in garlic, prosciutto, and red pepper flakes and cook for 30 minutes, and then add chicken stock or broth and simmer for 1 minute. For your pasta, bring a large pot of water to a full rolling boil. When the water is ready, add your pasta. Remember start your cooking time when the water returns to a boil, not when you add the pasta. Cook your pasta according to package directions, after 6 minutes of cooking, add the broccoli rabe to the cooking pasta. Drain pasta and broccoli rabe in a colander and transfer to a serving dish. Top with sauce, mixing well. Garnish if desired. This recipe yields 4 servings. Recipe Source: PASTA MONDAY TO FRIDAY with Michele Urvater From the TV FOOD NETWORK - (Show # PS-6500 broadcast 06-28-1998) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com ~or- MAD-SQUAD@prodigy.net 10-20-1998 Recipe by: Michele Urvater
NOTES
Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|
|
||
| Serving Size: 1 Serving (394g) | ||
| Recipe Makes: 4 servings | ||
|
|
||
| Calories: 498 | ||
| Calories from Fat: 134 (27%) | ||
|
|
||
| Amt Per Serving | % DV | |
|
|
||
| Total Fat 14.9g | 20 % | |
| Saturated Fat 4.6g | 23 % | |
| Monounsaturated Fat 6.8g | ||
| Polyunsanturated Fat 2.1g | ||
| Cholesterol 98.3mg | 30 % | |
| Sodium 344.7mg | 12 % | |
| Potassium 414.1mg | 11 % | |
| Total Carbohydrate 69.8g | 21 % | |
| Dietary Fiber 0.3g | 1 % | |
| Sugars, other 69.5g | ||
| Protein 21.4g | 31 % | |
|
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
||
Calories per serving: 498
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
What would you serve with this? Link in another recipe.