It’s the fresh shiitake and oyster mushrooms paired with shallots that make this quick pasta a hearty supper, and the light but flavorful broth makes for a nice change from your typical weeknight red sauce.
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A salad of Arugula with Blood Oranges, Fennel & Ricotta Salata makes a nice contrast to the dish. Serve with toasty garlic bread as well.
Reminds me of "pasta in brodo" that we had when traveling in Northern Italy last fall. Cooked the pasta in vegetable broth and added about a half cup of that to each bowl, shredded parmesan, cracked pepper on that, pinch of thyme on top. Most everyone had seconds. Used as a first course.
Very good and easy to make. I did add Italian sausage meatballs and pancetta cubes to entice my husband to try it - he does not like pasta. He also thought the dish was really good. Made it with the garlic bread - also very good!
Really good and really easy to make. Can't miss dish.
Settled at the foothills of the Rocky Mountains, Santa Fe, New Mexico is home to a culinary scene of mixed influences and Southwestern flavors and ingredients. In this episode of…View all Moveable Feast recipes and video extras
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