ZITI WITH MUSHROOM AND GREEN PEPPERCORN SAUCE
Bottled green peppercorns add a surprising bite to this satisfying pasta sauce made with tomatoes, garlic and an abundance of chopped mushrooms. Although regular white mushrooms are used here, a more woodsy variety may be used instead if you prefer. Times are estimated. Recipe courtesy The Vegetarian Meat and Potatoes Cookbook.
Provided by Sandi From CA
Categories Vegetable
Time 40m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Heat the oil in a large skillet over medium heat. Add the onion, cover, and cook, stirring a few times, until softened, about 5 minutes.
- Add the mushrooms and garlic and cook, stirring a few times, until the mushrooms release their liquid and are tender, about 5 minutes. Stir in the tomatoes, peppercorns, and salt and pepper to taste.
- Simmer for 5 to 10 minutes to allow the flavors to develop. Keep warm over low heat.
- Meanwhile, cook the ziti in a large pot of boiling salted water, stirring occasionally, until al dente, 8 to 10 minutes. Drain well.
- Transfer the ziti to a large bowl, add the sauce and toss gently to combine. Serve hot.
Nutrition Facts : Calories 528.2, Fat 5.6, SaturatedFat 0.9, Sodium 440.2, Carbohydrate 102.2, Fiber 7.3, Sugar 11.1, Protein 18.5
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