Roasting the mushrooms along with the vegetables that form the sauce allows for caramelization, which deepens the flavor of the ingredients. If you can't find orecchiette, substitute any short pasta, such as penne, cavatappi, or farfalle. (Cooking Light magazine 8-04)
1. Preheat oven to 375.
2. Combine first 5 ingredients in a shallow roasting pan, and toss well. Sprinkle with salt, rosemary, and pepper. Bake at 375 for 25 minutes or until onion is tender, stirring occasionally. Squeeze garlic cloves to extract pulp; dicard skins. Place garlic pulp, onion, tomatoes, and chicken broth in a food processor; process until well blended.
3. Combine mushrooms, tomato mixture, pasta, parsley, and chives in a bowl, tossing well. Sprinkle with cheese.
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Serving Size: 1 Serving (291g) | ||
Recipe Makes: 4 | ||
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Calories: 100 | ||
Calories from Fat: 43 (43%) | ||
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Amt Per Serving | % DV | |
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Total Fat 4.8g | 6 % | |
Saturated Fat 2.4g | 12 % | |
Monounsaturated Fat 1.7g | ||
Polyunsanturated Fat 0.4g | ||
Cholesterol 11mg | 3 % | |
Sodium 607.3mg | 21 % | |
Potassium 362.4mg | 10 % | |
Total Carbohydrate 8.7g | 3 % | |
Dietary Fiber 2.1g | 8 % | |
Sugars, other 6.6g | ||
Protein 6.6g | 9 % | |
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: 100
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