|
 |
| Linguine w/Escarole and Wild Mushrooms |
| Fresh escarole and earthy wild mushrooms are a tantalizing duo in this warming, cold weather entree. |
Ingredients:
3 tablespoons COLAVITA Extra Virgin Olive Oil
1/3 cup thinly sliced shallots
2 cloves, garlic, minced
1/2 pound wild mushrooms, coarsely chopped
1 medium head escarole, cored and thickly sliced
2 to 3 tablespoons chopped fresh oregano
Salt and freshly ground pepper, to taste
1/2 cup vegetable broth
1 pound COLAVITA Linguine, cooked according to package directions
|
Preparation:
1. In a large skillet, heat the oil over medium heat. Add the shallots, garlic and mushrooms; cook, stirring, until softened, about 5 minutes. Transfer to a bowl and set aside.
2. To the same skillet, add the escarole; cook until wilted; about 5 minutes. Season with oregano, salt and pepper. Add broth and simmer 5 minutes.
3. Place cooked pasta into a shallow warmed serving dish. Add escarole, along with any juices; toss to mix. Top with mushroom mixture. Serve immediately. Serves 4 - 6
Per Serving: 377 Calories (20.%% from fat); 9g Fat (1g Sat, 5g Mono, 1g Poly); 12g Protein; 64g Carbohydrate; 3g Dietary Fiber; trace Cholesterol; 323mg Sodium. Food Exchanges: 4 Grain (Starch); 1 Vegetable; 1 1/2 Fat.
|
|
|
|
