Recipe courtesy of Michele Urvater
Capellini in Parsley Mushroom Broth
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 428
- Total Fat
- 9
- Saturated Fat
- 1
- Carbohydrates
- 73
- Dietary Fiber
- 5
- Sugar
- 4
- Protein
- 14
- Cholesterol
- 2
- Sodium
- 477
- Total: 35 min
- Prep: 5 min
- Cook: 30 min
Ingredients
1-ounce dried Porcini mushrooms
1/2 cup water
4 fresh sage leaves, cut into chiffonade
1/2 teaspoon dried thyme
1 cup chicken broth, preferably homemade
2 tablespoons olive oil
1 cup Italian parsley leaves (packed)
12 ounces dry capellini
Salt and freshly ground pepper
Directions
- Bring porcini and water to a boil. Cover and let stand 20 minutes or until porcini are tender. Drain through a cheesecloth lined sieve, reserving liquid. Rinse any grit off porcini and mince. Return soaking liquid, minced porcini, sage, thyme, broth and olive oil to a saucepan. Bring water to a boil and cook capellini for 3 to 4 minutes. While capellini is cooking, bring mushroom broth to a boil. Add parsley, salt and pepper and immediately remove from heat. Drain capellini and portion out; ladle broth over the top and serve immediately.