Tripolini Pasta With Wild Mushrooms And Sun-Dried Tomatoes

Course : Italian
Serves: 4
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1/2 pound pasta -- tripolini or bowtie
1 1/2 tablespoons virgin olive oil
3 large shallot -- peeled and diced
6 cloves garlic -- minced
1/2 pound mushroom -- thinly sliced
1/3 cup sun-dried tomatoes -- drained, julienned
1/4 cup fresh herbs -- finely chopped parsley -- thyme, rosemary, and oregano
1 cup chicken stock
3 tablespoons parmesan cheese -- freshly grated
1 teaspoon salt -- to taste
1 teaspoon white pepper -- to taste

Preparation / Directions:

1. Boil the pasta in salted water until just al dente. Drain and run under cold water. Set aside. 2. Heat the oil in a large nonstick sauté‚pan. Add the shallots, garlic, and mushrooms and sauté‚over medium heat, stirring constantly, about 4 - 5 minutes, or until softened. Add the tomatoes, herbs, and stock, reduce heat to simmer, and continue to cook for about 3 minutes, stirring to combine the flavors. 3. Add the cooked pasta and toss well. Add the cheese and salt and pepper, stir well and serve at once.

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