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Ingredients
- 8 ounce Fusilli Pasta
- 2 x Shallots, minced
- 2 x Cloves Garlic, sliced
- 6 Tbsp. Extra virgin olive oil
- 4 ounce Morel Mushrooms, halved Lengthwise
- 4 ounce Chantrelle Mushrooms, halved Lengthwise
- 4 ounce Cepe or possibly Porcini Mushrooms, Minced
- 2 x Plum Tomaotes, peeled Seeded and minced
- 1/3 c. Italian Parsley, minced
- 1 Tbsp. Fresh Rosemary, minced, or possibly
- 1 tsp Dry Rosemary Salt and Pepper Parmesean Cheese, grated
Directions
- Cook pasta according to package directions. Drain and keep hot. While pasta is cooking, in a very large skillet saute/fry shallots and garlic in extra virgin olive oil over medium heat till soft. Add in mushrooms and saute/fry till tender. Stir in tomatoes, parsley, rosemary and salt and pepper to taste.
- Add in pasta and toss to coat. Heat through, stirring occasionally. Spoon pasta onto 4 serving plates. Sprinkle with Parmesean cheese.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 140g | |
| Recipe makes 4 servings | |
| Calories 493 | |
| Calories from Fat 191 | 39% |
| Total Fat 21.66g | 27% |
| Saturated Fat 3.1g | 12% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 12mg | 1% |
| Potassium 693mg | 20% |
| Total Carbs 67.14g | 18% |
| Dietary Fiber 6.6g | 22% |
| Sugars 2.28g | 2% |
| Protein 11.35g | 18% |
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