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Pasta with Roasted Shiitakes and Tomato Puree

Yield 4 servings (serving size: 1 1/4 cups pasta mixture and 2 tablespoons cheese)
Roasting the mushrooms along with the vegetables that form the sauce allows for caramelization, which deepens the flavor of the ingredients. If you have large shiitakes, cut them in half to ensure even roasting. If you can't find orecchiette, substitute any short pasta, such as penne, cavatappi, or farfalle.

Ingredients

  • 1 tablespoon olive oil
  • 3 garlic cloves, unpeeled
  • 1 pound shiitake mushrooms, stems removed
  • 1 pound plum tomatoes, cut in half lengthwise
  • 1 small onion, quartered
  • 1 teaspoon kosher salt
  • 1 teaspoon dried rosemary
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 cup fat-free, less-sodium chicken broth
  • 4 cups hot cooked orecchiette pasta (about 8 ounces uncooked
  • 1/4 cup chopped fresh parsley
  • 1 tablespoon chopped fresh chives
  • 1/2 cup (2 ounces) shaved fresh Parmesan cheese

Nutrition Information

  • calories 393
  • caloriesfromfat 23 %
  • fat 10 g
  • satfat 3.4 g
  • monofat 4.3 g
  • polyfat 1.2 g
  • protein 17.7 g
  • carbohydrate 57.3 g
  • fiber 5.2 g
  • cholesterol 63 mg
  • iron 5.5 mg
  • sodium 805 mg
  • calcium 216 mg

How to Make It

  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; discard 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 large bowl, tossing well. Sprinkle with cheese.