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Pappardelle Pasta




Source of Recipe


WKRC Cincinnati


Recipe Introduction


Promontory Bar & Grill in Mt. Adams



List of Ingredients




Extra Virgin Olive Oil 2 ounces
Portobello Mushrooms 2 ounces
Shiitake Mushrooms 2 ounces
Crimini Mushrooms 2 ounces
Button Mushrooms 2 ounces
Chopped Garlic 2 tablespoons
Chopped Shallots 2 tablespoons
Roasted Garlic 4-6 cloves
Spinach 6 ounces
White Wine 4 ounces
Parmesan Cheese 4 ounces
Salt and Pepper to taste
Truffle Oil 2 tablespoons
Pappardelle Pasta 10 ounces


Recipe



Boil the pasta al dente, drain and set aside. Heat skillet to high heat. Add olive oil and mushrooms. Add shallots, garlic and roasted garlic. Sauté until mushrooms and vegetables start to brown. Add salt and pepper, spinach and white wine. Add hot pasta to the skillet and toss together. Place in pasta bowl and top with Parmesan and truffle oil. Makes 4 servings.