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Fresh Tomato Fusilli
Ingredients
-
8
ounces fusilli
-
4
cups sliced fresh mushrooms
-
1/4
cup chopped onion
-
1
clove garlic, minced
-
1
tablespoon olive oil or cooking oil
-
3/4
cup chicken broth
-
1
teaspoon all-purpose flour
-
2
cups red and/or yellow cherry tomatoes, halved
-
1/4
cup finely chopped prosciutto or cooked ham
-
2
tablespoons snipped fresh basil
-
1
tablespoon snipped fresh oregano
-
1/4
cup shredded Parmesan cheese
Directions
1. Cook pasta according to package directions; drain. Return pasta to pan.
2. Meanwhile, for sauce, in a large skillet cook mushrooms, onion, and garlic in hot oil about 5 minutes or until tender. Stir chicken broth into flour; add to mushroom mixture. Cook and stir over medium heat until slightly thickened and bubbly. Cook and stir 1 minute more. Stir in tomatoes, prosciutto, basil, and oregano. Pour over pasta; toss to coat.
3. Transfer to a warm serving dish. Sprinkle with Parmesan cheese. Makes 4 side-dish servings.
Nutrition Facts
(Fresh Tomato Fusilli)
- Servings Per Recipe 4,
- Calories 363,
- Protein (gm) 16,
- Carbohydrate (gm) 56,
- Fat, total (gm) 9,
- Cholesterol (mg) 5,
- Saturated fat (gm) 1,
- Dietary Fiber, total (gm) 3,
- Vitamin A (RE) 72,
- Vitamin C (mg) 24,
- Sodium (mg) 364,
- Calcium (DV %) 71,
- Iron (DV %) 5,
- Percent Daily Values are based on a 2,000 calorie diet
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