buffettgirl
Cathlete
Well, maybe not as healthy as some would like, but the following can probably be tweaked to be healtier. I made this the other evening for my family and they loved it. I posted it under the Healthy Hedonist's, but thought some here would like it too. Enjoy.
Roasted Mushroom Pasta with Prosciutto
1 1/2 pounds bowtie pasta (farfalle)
6 large portobello mushroom caps
1/4 cup extra virgin olive oil plus some for drizzling
black pepper
5 large garlic cloves, thinly sliced
1/2 cup white wine
3 T cold butter
1 cup fresh flat leaf parsley chopped
12 slices prosciutto di Parma, cut into strips
1 cup grated Parmigiano-Reggiano
Preheat oven to 450.
Bring a large covered pot of water to a boil over high heat for the pasta. Once it's boiling, salt the water, add the pasta, and cook the pasta to al dente. Reserve 1 cup of the pasta cooking water, then drain the pasta.
While the water is heating, place the portobello mushrooms on a cookie sheet and drizzle both sides with a little olive oil. Roast the mushrooms for 10 minutes, or until they are tender. Remove them from the oven, season them with salt and pepper, slice and reserve.
Drain the pasta and return the pasta pot to the stove over medium high heat. Add the 1/4 cup olive oil and the garlic and cook until the garlic is golden. Add the wine and the reserved pasta cooking liquid to the pot along with the sliced roasted mushrooms and stir to combine them. Turn the heat off, add the butter, parsley, prosciutto and the grated cheese, and stir it until the butter has melted and the parsley and prosciutto are distributed through the pasta. Serve immediatley with more cheese to pass at the table.
Serves 6.
Roasted Mushroom Pasta with Prosciutto
1 1/2 pounds bowtie pasta (farfalle)
6 large portobello mushroom caps
1/4 cup extra virgin olive oil plus some for drizzling
black pepper
5 large garlic cloves, thinly sliced
1/2 cup white wine
3 T cold butter
1 cup fresh flat leaf parsley chopped
12 slices prosciutto di Parma, cut into strips
1 cup grated Parmigiano-Reggiano
Preheat oven to 450.
Bring a large covered pot of water to a boil over high heat for the pasta. Once it's boiling, salt the water, add the pasta, and cook the pasta to al dente. Reserve 1 cup of the pasta cooking water, then drain the pasta.
While the water is heating, place the portobello mushrooms on a cookie sheet and drizzle both sides with a little olive oil. Roast the mushrooms for 10 minutes, or until they are tender. Remove them from the oven, season them with salt and pepper, slice and reserve.
Drain the pasta and return the pasta pot to the stove over medium high heat. Add the 1/4 cup olive oil and the garlic and cook until the garlic is golden. Add the wine and the reserved pasta cooking liquid to the pot along with the sliced roasted mushrooms and stir to combine them. Turn the heat off, add the butter, parsley, prosciutto and the grated cheese, and stir it until the butter has melted and the parsley and prosciutto are distributed through the pasta. Serve immediatley with more cheese to pass at the table.
Serves 6.
