nutritional information

Per Serving:

  • Calories: 445
  • Protein: 19 g
  • Total Fat: 10 g
  • Saturated Fat: 1 g
  • Carbohydrates: 69 g
  • Cholesterol: 0 mg
  • Sodium: 158 mg
  • Fiber: 7 g
Vegan

Rigatoni with Wild Mushrooms and Edamame

Serves 4

30 minutes or fewer

The earthy, robust flavor of shiitakes complements the fresh taste of edamame.
  • 1 Tbs. plus 1 tsp. olive oil
  • 4 cloves garlic, minced
  • 6 medium shiitake mushrooms, stemmed and sliced
  • 6 medium cremini mushrooms, stemmed and quartered
  • 1 cup shelled edamame
  • 1 cup crushed plum tomatoes
  • 8 fresh basil leaves, cut into thin strips
  • 1 cup mushroom or low-sodium vegetable broth
  • 10 oz. rigatoni
  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.
  2. 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.
  3. Add 1 tablespoon salt and pasta to boiling water, stirring to prevent sticking. Cook pasta until just tender, about 12 minutes. Drain well.
  4. Remove sauce from heat and stir in remaining teaspoon oil. Add pasta and toss to coat. Serve hot.
April 2001

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