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Recipes > Main Dishes > Salads > Warm Pasta Salad with Radicchio and Mushrooms

Warm Pasta Salad with Radicchio and Mushrooms

Put a little punch into your blah Monday night with this delicious pasta!

Warm Pasta Salad with Radicchio and Mushrooms

Photo: thedailygreen.com


1/3 pound whole whear orecchiette (ear-shaped pasta) or farfalle (bow-tie pasta)

2 tablespoons olive oil

1/2 pound fresh white mushrooms, sliced

1/2 pound fresh shiitake mushrooms, stems discarded and caps sliced

1 large garlic clove, minced

3 tablespoons red-wine vinegar

1/2 cup low-salt chicken broth

3/4 cup frozen baby peas, thawed

1/2 teaspoon Dijon mustard

1/4 pound radicchio, shredded (about 2 cups)

1/3 cup freshly grated Parmesan cheese


In a kettle of boiling salted water cook pasta until al dente. While pasta is cooking, in a large non-stick skillet heat 1 tablespoon oil over moderately high heat until hot but not smoking and sauté all mushrooms with salt and pepper to taste, stirring occasionally, until golden brown. Add garlic and 1 tablespoon vinegar and cook, stirring, 1 minute. Add broth and peas and simmer 3 minutes.

Drain pasta in a colander and stir into mushroom mixture. Toss mixture and remove skillet from heat. In a large bowl whisk together mustard, remaining tablespoon oil, and remaining 2 tablespoons vinegar until blended. Add radicchio and toss to coat with dressing. Add pasta mixture and Parmesan and toss well.

Source: epicurious.com

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