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Ingredientes
- 5 Tbsp. extra-virgin extra virgin olive oil
- 1 med Spanish onion cut 1/8" dice
- 2 x garlic cloves thinly sliced
- 8 ounce fresh porcini or possibly cremini mushrooms sliced thin plus
- 4 x additional mushrooms thinly sliced
- Â Â Salt to taste
- Â Â Pici Pasta (see recipe),
- Â Â cooked al dente reserving 1/2 c.
- Â Â cooking water
- 1/4 c. freshly-grated Parmigiano-Reggiano
- 1/4 c. minced Italian parsley leaves
Direcciones
- Heat oil in a 12- to 14-inch saute/fry pan, over medium heat. Add in the onions, garlic and 8 ounces of sliced mushrooms and cook for 5 to 6 min.
- Add in the salt and pasta with 1/2 c. pasta cooking water to the pan and toss quickly. Add in the remaining 4 raw sliced mushrooms and toss again, off heat. Serve immediately, topped with the grated cheese.
- This recipe yields 4 serving.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 126g | |
| Recipe makes 4 servings | |
| Calories 181 | |
| Calories from Fat 151 | 83% |
| Total Fat 17.05g | 21% |
| Saturated Fat 2.36g | 9% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 8mg | 0% |
| Potassium 363mg | 10% |
| Total Carbs 5.81g | 2% |
| Dietary Fiber 1.1g | 4% |
| Sugars 2.33g | 2% |
| Protein 2.38g | 4% |
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