SHELLS WITH PEAS AND MUSHROOMS
This simple-but-satisfying pasta recipe is adapted from Lidia's Favorite Recipes, by Lidia Matticchio Bastianich and Tanya Bastianich Manuali, published by Alfred A. Knopf. Copyright 2012.
Provided by Martha Stewart
Number Of Ingredients 10
- Bring a large pot of salted water to a boil for pasta. In a large skillet, heat oil over medium. Add bacon and scallions and saute until scallions are wilted, about 4 minutes. Add mushrooms and sprinkle with salt. Continue to cook, stirring occasionally, until mushrooms have released their moisture, about 5 minutes.
- Add stock, peas, and butter and season lightly with salt and pepper. Simmer until liquid is reduced by half, about 10 minutes. Check seasoning and adjust if necessary. Meanwhile, stir pasta into boiling water and cook, stirring occasionally, until al dente, about 12 minutes.
- Drain pasta and return to pot. Add sauce and stir over low until pasta is coated. Remove from heat and add cheese. Toss well and serve.
Nutrition Facts : Calories 426 g, Fat 11 g, Fiber 4 g, Protein 17 g, SaturatedFat 4 g
BAKED SHELLS WITH CHICKEN AND MUSHROOMS
Serve with fresh fruit garnished with mint and Nestle brownies for dessert. Try using bow tie pasta for a more elegant look.
Provided by Allrecipes Member
Categories Pasta by Shape
Number Of Ingredients 7
- PREHEAT oven to 350 degrees F.
- COMBINE pasta, sauce, chicken, peas and mushrooms in large bowl; spoon into 2-quart baking dish. Combine cheese and breadcrumbs in small bowl; sprinkle over pasta mixture.
- BAKE for 20 minutes.
Nutrition Facts : Calories 523 calories, Carbohydrate 53.7 g, Cholesterol 69.2 mg, Fat 23.6 g, Fiber 3.6 g, Protein 23.6 g, SaturatedFat 13.1 g, Sodium 543.7 mg, Sugar 6 g
PEAS WITH MUSHROOMS
- Cook peas according to package directions. Set aside.
- Melt butter in a skillet over medium heat. Saute onion and garlic in butter until tender, about 5 minutes. Stir in the peas and mushrooms, then season with sugar, salt, thyme and pepper. Reduce heat to low, and cook just until heated through.
Nutrition Facts : Calories 127.6 calories, Carbohydrate 14.7 g, Cholesterol 15.3 mg, Fat 6.2 g, Fiber 4.2 g, Protein 4.7 g, SaturatedFat 3.7 g, Sodium 546.1 mg, Sugar 6.2 g
PEAS WITH MUSHROOMS
This recipe is a savory side dish with a fresh taste, even though it calls for convenient frozen peas.-Mary Dennis, Bryan, Ohio
Provided by Taste of Home
Categories Side Dishes
Yield 4 servings.
Number Of Ingredients 8
- In a skillet over medium heat, saute the mushrooms and onions in butter for 3-5 minutes. Add marjoram, salt if desired, pepper and nutmeg; mix well. Add peas and heat through.
Nutrition Facts : Calories 95 calories, Fat 3g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 117mg sodium, Carbohydrate 10g carbohydrate (0 sugars, Fiber 0 fiber), Protein 4g protein. Diabetic Exchanges
SHELLS WITH FRESH MUSHROOMS AND BABY PEAS
- Trim mushrooms and thickly slice (makes about 6 cups); set aside.
- In a large pot, bring 6 quarts of salted water to a boil. In a large skillet, heat olive oil over medium-high heat.
- Add leeks and prepared mushrooms; cook stirring until tender, about 5 minutes. Stir in broth, tomatoes, salt and pepper; cook and stir, uncovered, until the liquid is reduced by half, about 5 minutes; stir in peas during the last 2 minutes.
- Meanwhile, cook pasta in the boiling water according to package directions until al dente. Transfer hot pasta to a large serving bowl; add mushroom and pea mixture and the cheese; toss until pasta is coated.
Nutrition Facts : Calories 663.6, Fat 15.4, SaturatedFat 3.6, Cholesterol 7.2, Sodium 702.1, Carbohydrate 106.8, Fiber 9.4, Sugar 11.7, Protein 26.3
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