PENNE WITH OYSTER MUSHROOMS, PROSCIUTTO, AND MINT
Make and share this Penne With Oyster Mushrooms, Prosciutto, and Mint recipe from Food.com.
Provided by cookiedog
Categories One Dish Meal
Time 40m
Yield 2-4 serving(s)
Number Of Ingredients 11
Steps:
- Bring a large pot of water to boil.
- Add 1 T. salt and penne.
- Cook until barely tender to the bite.
- Drain; set aside.
- In the same pot, heat olive oil over high heat.
- Add mushrooms and remaining teaspoons salt and cook, stirring constantly, until mushrooms stop giving off liquid and start to brown, about 10 minutes.
- Turn heat to medium-high and add garlic.
- Cook, stirring, until fragrant, about 2 minutes.
- Stir in chicken broth and penne and cook until broth is absorbed.
- Stir in cheese until melted and coating the pasta.
- Take off heat and stir in mint.
- Serve immediately, topped with prosciutto and pepper.
Nutrition Facts : Calories 897.8, Fat 41, SaturatedFat 13.7, Cholesterol 62.6, Sodium 5035.1, Carbohydrate 108.5, Fiber 19.6, Sugar 3.6, Protein 32
PENNE WITH MUSHROOMS
Tiny, white button mushrooms make a delicious, simple sauce for pasta. Try them with penne or large shells.
Provided by pigmrtn
Categories Main Dish Recipes Pasta
Time 35m
Yield 4
Number Of Ingredients 8
Steps:
- Bring a large pot of lightly salted water to a boil. Place the penne pasta in the pot, cook for 8 to 10 minutes, until al dente, and drain.
- Heat the oil in a large skillet over medium heat, and cook the garlic and mushrooms until mushrooms are tender. Season with salt and pepper, and mix in the butter.
- In a large bowl, toss the cooked pasta and the mushroom mixture. Sprinkle with Parmesan cheese and garnish with parsley to serve.
Nutrition Facts : Calories 413.8 calories, Carbohydrate 47.4 g, Cholesterol 12 mg, Fat 19.5 g, Fiber 3.7 g, Protein 13.6 g, SaturatedFat 4.8 g, Sodium 104.6 mg, Sugar 2.7 g
PENNE WITH PARMESAN CREAM AND PROSCIUTTO
Categories Milk/Cream Pasta Side Broil Kid-Friendly Quick & Easy Lunch Parmesan Fall Prosciutto Gourmet Sugar Conscious Peanut Free Tree Nut Free Soy Free No Sugar Added Small Plates
Yield Makes 6 (main course) or 8 (side dish) servings
Number Of Ingredients 4
Steps:
- Put oven rack in upper third of oven and preheat oven to 375°F.
- Bring cream, 1 1/2 cups cheese, 3/4 teaspoon black pepper, and 3/4 teaspoon salt just to a boil in a small heavy saucepan over moderate heat, stirring occasionally. Remove from heat.
- Cook pasta in a 6- to 8-quart pot of boiling salted water, until al dente, then drain in a colander. Return pasta to pot, then stir in parmesan cream and prosciutto, tossing to coat. Transfer mixture to a 2-quart shallow flameproof gratin or baking dish (about 11 by 8 by 2 inches; not glass) and bake 15 minutes.
- Stir pasta well to coat evenly with sauce, then sprinkle with remaining 2 tablespoons cheese.
- Turn on broiler and broil pasta 4 to 5 inches from heat until top is lightly browned, 2 to 4 minutes.
PASTA WITH MUSHROOMS AND PROSCIUTTO
Getting the consistency of the creamy mushroom sauce right is key for this pasta recipe. You want to reduce it just until it clings to the pasta to create a light coating; be careful not to reduce it too much.
Provided by Claire Saffitz
Categories Bon Appétit Pasta Dinner Mushroom Prosciutto Shallot Quick & Easy
Yield Serves 4
Number Of Ingredients 10
Steps:
- Heat 1/4 cup oil in a large Dutch oven or other heavy pot over medium. Arrange prosciutto in a single layer in pot and cook, turning once or twice, until crisp, about 5 minutes. Transfer to paper towels to drain.
- Heat remaining 2 Tbsp. oil in same pot over high. Cook mushrooms, tossing occasionally, until browned and tender, 5-8 minutes. Reduce heat to medium-low. Add shallots and 1 tsp. thyme, season with salt and pepper, and cook, stirring often, until shallots are translucent and softened, about 2 minutes. Add stock and reduce heat to low. Bring to a simmer and cook until only a thin layer of stock coats bottom of pot, 5−7 minutes.
- Meanwhile, cook pasta in a large pot of boiling salted water, stirring occasionally, until very al dente, about 3 minutes less than package directions.
- Using tongs, transfer pasta to pot with mushrooms and add 1 cup pasta cooking liquid. Crumble half of prosciutto into pot. Increase heat to medium, bring to a simmer, and cook, tossing constantly, until pasta is al dente and liquid is slightly thickened, about 2 minutes. Add cream, return to a simmer, and cook, tossing, until pasta is coated, about 1 minute. Remove from heat, add butter, and toss to combine. Taste and season with salt if needed.
- Divide pasta among bowls. Top with more thyme and crumble remaining prosciutto over; season with pepper.
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PENNE WITH OYSTER MUSHROOMS, PROSCIUTTO, & MINT …
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- Bring a large pot of water to boil. Add 1 tbsp. salt and penne. Cook until barely tender to the bite. Drain; set aside.
- In the same pot, heat olive oil over high heat. Add mushrooms and remaining tsp. salt and cook, stirring constantly, until mushrooms stop giving off liquid and start to brown, about 10 minutes. Turn heat to medium-high and add garlic. Cook, stirring, until fragrant, about 2 minutes. Stir in chicken broth and penne and cook until broth is absorbed. Stir in cheese until melted and coating the pasta. Take off heat and stir in mint. Serve immediately, topped with prosciutto and pepper.
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