Orecchiette with Mushrooms, Arugula, Tomatoes, and Brie
- Preparing Time: -
- Total Time: -
- Served Person: 2 servings; can be doubled
- 1/2 cup dry white wine
- 2 large garlic cloves, minced
- 2 tablespoons olive oil (preferably extra-virgin)
- Carbohydrate 107 g(36%)
- Cholesterol 58 mg(19%)
- Fat 37 g(56%)
- Fiber 10 g(42%)
- Protein 38 g(76%)
- Saturated Fat 13 g(67%)
- Sodium 453 mg(19%)
- Calories 930
Preparation Cook pasta in pot of boiling salted water until just tender but still firm to bite. Drain, reserving cup cooking liquid. Meanwhile, heat oil in heavy large skillet over medium-high heat. Add mushrooms and garlic and sauté until mushrooms soften, about 5 minutes. Add tomatoes and stir until beginning to soften, about 2 minutes. Add wine; bring sauce to boil. Reduce heat to medium-low and simmer until tomatoes soften and release their juices, about 5 minutes. Add arugula, cheese and pasta to sauce. Toss until arugula wilts, cheese begins to melt and pasta is heated through, adding reserved cooking liquid by tablespoonfuls if mixture is dry. Season with salt and pepper.
Preparation Cook pasta in pot of boiling salted water until just tender but still firm to bite. Drain, reserving cup cooking liquid. Meanwhile, heat oil in heavy large skillet over medium-high heat. Add mushrooms and garlic and sauté until mushrooms soften, about 5 minutes. Add tomatoes and stir until beginning to soften, about 2 minutes. Add wine; bring sauce to boil. Reduce heat to medium-low and simmer until tomatoes soften and release their juices, about 5 minutes. Add arugula, cheese and pasta to sauce. Toss until arugula wilts, cheese begins to melt and pasta is heated through, adding reserved cooking liquid by tablespoonfuls if mixture is dry. Season with salt and pepper.
