Ziti with Tuscan Porcini Mushroom Sauce

Intensely flavored dried porcini, along with fresh button mushrooms, give this dish a real Tuscan touch. Any dried mushroom will work well in this recipe, but authentic Italian porcini are worth the extra cost.

Yield: 4 servings (serving size: 1 1/2 cups)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 295
  • Calories from fat: 20%
  • Fat: 6.4g
  • Saturated fat: 1.8g
  • Monounsaturated fat: 3.1g
  • Polyunsaturated fat: 0.8g
  • Protein: 11.8g
  • Carbohydrate: 47.6g
  • Fiber: 2.5g
  • Cholesterol: 5mg
  • Iron: 3.2mg
  • Sodium: 284mg
  • Calcium: 105mg


  • 3/4 cup fat-free, less-sodium chicken broth
  • 1/4 cup chopped dried porcini mushrooms (about 1/4 ounce)
  • 1 tablespoon olive oil
  • 3 cups sliced button mushrooms (8 ounces)
  • 1 teaspoon minced fresh or 1/4 teaspoon dried rosemary
  • 1/8 teaspoon salt
  • 2 garlic cloves, minced
  • 4 quarts water
  • 3 cups uncooked ziti (about 8 ounces short tube-shaped pasta) or other short pasta
  • 1/4 cup (1 ounce) grated fresh Parmesan cheese
  • 1 tablespoon finely chopped parsley
  • 1/4 teaspoon black pepper


  1. Combine broth and porcini mushrooms in a small microwave-safe bowl. Cover with wax paper; microwave at high 2 minutes; let stand 10 minutes.
  2. Heat oil in a large nonstick skillet over medium-high heat. Add button mushrooms, rosemary, salt, and garlic; sauté 3 minutes. Add broth mixture and porcini mushrooms to pan; remove from heat.
  3. Bring water to a boil in a large stockpot. Add ziti; return to a boil. Cook, uncovered, 10 minutes or until al dente, stirring occasionally. Drain. Stir ziti into mushroom mixture; cook 3 minutes or until thoroughly heated. Stir in cheese, parsley, and pepper.
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