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
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.
- Calories: 445
- Carbohydrate Content: 69 g
- Fat Content: 10 g
- Fiber Content: 7 g
- Protein Content: 19 g
- Saturated Fat Content: 1 g
- Sodium Content: 158 mg