Tripolini Pasta with Wild Mushrooms and Sun-Dried Tomatoes
| Yield: | 4 Servings |
| Categories: | Pasta |
| 1/2 | lb | Pasta, tripolini or bowtie |
| 1 1/2 | tb | Virgin olive oil |
| 3 | lg | Shallot, peeled and diced |
| 6 | Clove garlic, minced | |
| 1/2 | lb | Mushroom, thinly sliced |
| 1/3 | c | Sun-dried tomatoes, drained, julienned |
| 1/4 | c | Fresh herbs, finely chopped, parsley, thyme, rosemary, and oregano |
| 1 | c | Chicken stock |
| 3 | tb | Parmesan cheese, freshly grated |
| Salt, to taste | ||
| White pepper, to taste |
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