Pasta With Mushrooms Sun Dried Tomatoes And Pine Nuts Recipes

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SPAGHETTI WITH SUN-DRIED TOMATOES & PINE NUTS



Spaghetti with Sun-Dried Tomatoes & Pine Nuts image

Categories     Salad     Nut     Tomato     Dessert     Pine Nut     Boil

Yield serves 4 to 6

Number Of Ingredients 8

1/2 cup sun-dried tomatoes
1 pound spaghetti
3 tablespoons extra-virgin olive oil
8 to 10 garlic cloves, minced or pressed
1/4 cup toasted pine nuts
1/4 cup minced fresh parsley (optional)
Salt and pepper to taste
Grated Parmesan or crumbled ricotta salata (optional)

Steps:

  • Place the sun-dried tomatoes in a heatproof bowl, cover with boiling water, and set aside to soften for about 15 minutes. Meanwhile, bring a large covered pot of salted water to a boil. Add the pasta and cook until al dente.
  • While the pasta cooks, in a small pan on low heat or in a microwave-safe bowl, heat the oil and garlic until golden. Set aside. Drain the sun-dried tomatoes, reserving the soaking liquid. Cut the tomatoes into thin strips.
  • When the pasta is done, drain it and place in a serving bowl. Add the cooked garlic, sun-dried tomato strips, pine nuts, and parsley. Toss well. Stir in some of the reserved sun-dried tomato soaking liquid to moisten the pasta, if needed. Season with salt and pepper. Serve hot, topped with grated cheese if you like.
  • Ingredient Notes
  • Add chopped fresh tomatoes, a couple tablespoons of capers or sliced olives, and/or some thinly sliced fresh fennel (sauté it in the oil before adding the garlic).
  • Serving & menu ideas
  • Have a tossed green salad and enjoy Mocha Sorbet (page 272) for dessert.

PASTA WITH SUN-DRIED TOMATOES AND PINE NUTS



Pasta With Sun-Dried Tomatoes and Pine Nuts image

I got this recipe from a friend and it was absolutely incredible! It is so full of flavor and it is also very healthy!

Provided by Anna Haines

Categories     Penne

Time 30m

Yield 1 bowl of pasta, 6-8 serving(s)

Number Of Ingredients 13

3 quarts water
3 tablespoons olive oil
6 garlic cloves, thickly sliced
1/4 teaspoon crushed red pepper flakes
1/2 cup pine nuts
1 cup sun-dried tomato
1/2 cup onion, chopped
1/2 cup dry white wine
1 1/2 cups chicken stock
1/4 teaspoon salt
1/2 teaspoon black pepper
1 lb pasta (penne)
1/4 cup romano cheese

Steps:

  • Bring water to a boil in a large pot, and cook pasta.
  • add olive oil, garlic, red pepper, pine-nuts, sun-dried tomatoes and onion to a large saute pan set on high heat.
  • Cook until the onion is soft and the garlic is beginning to brown, about 3 minute.
  • stir in wine and boil until wine is reduced by half, about 1-2 minute.
  • Pour in chicken stock, salt, pepper and bring to a boil.
  • reduce heat to medium and simmer for 7 min., until sauce is slightly thickened.
  • When sauce is done and pasta is drained, pour sauce over the pasta and cook over medium heat for 3 min., stirring constantly.
  • remove from heat and sprinkle with cheese -- SERVE!

Nutrition Facts : Calories 525.3, Fat 19.2, SaturatedFat 3.6, Cholesterol 11.7, Sodium 506.1, Carbohydrate 68.6, Fiber 4.3, Sugar 7.6, Protein 17.6

PASTA WITH PINE NUTS AND SUN-DRIED TOMATOES



Pasta with Pine Nuts and Sun-Dried Tomatoes image

Provided by Rosemary M. Wyman

Categories     Pasta     Tomato     Side     Sauté     Vegetarian     Quick & Easy     Parmesan     Pine Nut     Spring     Bon Appétit     California     Sugar Conscious     Pescatarian     Peanut Free     Soy Free     No Sugar Added     Kosher

Yield Serves 4

Number Of Ingredients 6

12 ounces fusilli or other spiral-shaped pasta
5 tablespoons olive oil
2/3 cup pine nuts, toasted
2/3 cup chopped drained oil-packed sun-dried tomatoes (about 3 ounces)
1/2 cup chopped fresh parsley
1/2 cup grated Parmesan cheese (about 1 1/2 ounces)

Steps:

  • Cook fusilli pasta in large pot of boiling water until just tender but still firm to bite. Drain pasta well. Heat 3 tablespoons olive oil in heavy large skillet over high heat. Add pasta and fry until beginning to crisp at edges, stirring frequently, about 10 minutes. Transfer pasta to large bowl.
  • Add remaining 2 tablespoons olive oil to same skillet. Add toasted pine nuts and sun-dried tomatoes and stir over high heat until just warmed through, about 1 minute. Pour pine nut mixture over pasta. Add chopped parsley and grated Parmesan cheese and toss to blend. Season to taste with salt and pepper and serve.

PASTA WITH MUSHROOMS, SUN-DRIED TOMATOES AND PINE NUTS



Pasta with Mushrooms, Sun-Dried Tomatoes and Pine Nuts image

Provided by Elizabeth Johnson

Categories     Mushroom     Nut     Pasta     Tomato     Vegetable     Appetizer     Vegetarian     Quick & Easy     Dinner     Pine Nut     Bon Appétit     California     Pescatarian     Peanut Free     Soy Free     Kosher

Yield Serves 4

Number Of Ingredients 11

12 sun dried tomatoes (not oil-packed)
2 cups boiling water
Non-stick vegetable oil spray
1 pound mushrooms, thickly sliced
1 large onion, chopped
1 cup dry white wine
2 large garlic cloves, chopped
12 ounces penne
1/2 cup grated Parmesan cheese
1/4 cup pine nuts, toasted
1/4 cup sliced fresh basil or 2 teaspoons dried

Steps:

  • Place sun-dried tomatoes in small bowl. Pour 2 cups boiling water over. Let stand until tomatoes soften, about 15 minutes. Drain tomatoes, reserving soaking liquid. Thinly slice tomatoes.
  • Spray large nonstick skillet generously with vegetable oil spray. Add mushrooms, onion, wine, garlic, reserved tomato soaking liquid and sliced tomatoes. Bring to boil over high heat. Reduce heat to medium and simmer until liquids are reduced by half and vegetables are tender, about 25 minutes.
  • Meanwhile, cook, pasta in large pot of boiling salted water until just tender but still firm to bite. Drain pasta, reserving 1 cup cooking liquid. Return pasta to same large pot.
  • Pour sauce from skillet over pasta. Add Parmesan cheese and pine nuts. Toss, adding reserved cooking liquid by 1/4 cupfuls if mixture is dry. Mix in basil. Season to taste with salt and pepper.

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