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Ingredientes
- 1 lb Ciuffetti or possibly similiar tightly spiraled pasta
- 6 ounce Fresh porcini mushrooms (2 ounce dry)
- 1 c. Heavy cream
- 4 ounce Butter
- 3/4 c. White wine
- 2 x Cloves garlic
- 8 lrg Leaves minced fresh basil
- 1/4 c. Grated parmigian cheese Healthy pinch margoram Salt & pepper to taste
Direcciones
- Saute/fry garlic in butter until it becomes translucent/soft. Add in porcini mushrooms, thinly sliced, wine and marjoram. Salt and pepper to taste. When wine and water completely evaporate, add in cream and simmer for approx 2 min until sauce thickens. Then add in basil and parmigian cheese. Simultaneously, cook pasta, and in a bowl add in sauce to done pasta and toss.
- From the back of the Ciuffetti pasta package.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 104g | |
| Recipe makes 4 servings | |
| Calories 346 | |
| Calories from Fat 300 | 87% |
| Total Fat 34.11g | 43% |
| Saturated Fat 21.47g | 86% |
| Trans Fat 0.0g | |
| Cholesterol 102mg | 34% |
| Sodium 177mg | 7% |
| Potassium 80mg | 2% |
| Total Carbs 2.51g | 1% |
| Dietary Fiber 0.0g | 0% |
| Sugars 0.41g | 0% |
| Protein 0.99g | 2% |
