Rating: 4 stars
1 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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.

Recipe by Cooking Light September 2000

Gallery

Credit: Randy Mayor

Recipe Summary test

Yield:
4 servings (serving size: 1 1/2 cups)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine broth and porcini mushrooms in a small microwave-safe bowl. Cover with wax paper; microwave at high 2 minutes; let stand 10 minutes.

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  • 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.

  • 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.

Nutrition Facts

295 calories; calories from fat 20%; fat 6.4g; saturated fat 1.8g; mono fat 3.1g; poly fat 0.8g; protein 11.8g; carbohydrates 47.6g; fiber 2.5g; cholesterol 5mg; iron 3.2mg; sodium 284mg; calcium 105mg.
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