| 1 | package (16 ounces) rosamarina (orzo) pasta |
| 1/4 | cup pine nuts |
| 2 | tablespoons olive or vegetable oil |
| 2 | cloves garlic, finely chopped |
| 1 1/2 | cups sliced mushrooms (4 ounces) |
| 8 | medium green onions, sliced (1/2 cup) |
| 2 | cups sliced roma (plum) tomatoes |
| 1/4 | cup shredded fresh or 1 tablespoon dried basil leaves |
| 1/2 | teaspoon salt |
| 1. | Cook and drain pasta as directed on package. |
| 2. | Meanwhile, in 12-inch skillet, cook nuts over medium heat 2 to 3 minutes, stirring constantly, until toasted. Remove from skillet. |
| 3. | Add 1 tablespoon of the oil and the garlic to skillet. Cook and stir over medium-high heat 1 minute. Stir in mushrooms and onions. Cook about 2 minutes, stirring occasionally, until crisp-tender. |
| 4. | Stir in tomatoes, pasta, basil, salt and remaining 1 tablespoon oil. Cook over medium heat, stirring occasionally, until heated through. Spoon into serving dish; sprinkle with nuts. |
|
| Cook the pasta as directed on package, but undercook it by a minute or two. Drain, then rinse with cold water and drain again. Toss with a teaspoon of olive or vegetable oil. Refrigerate in tightly covered container or resealable food-storage plastic bag up to 5 days. When making the pilaf, add pasta to the skillet after cooking mushrooms and green onions, and heat through. Then stir in the remaining ingredients and heat through. |
Nutrition Information:
135 ( 25); 3g ( 1g, ncg); 0mg; 80mg; 25g ( 2g, ncg); 4g 2%; 4%; 0%; 8% 1 ; 0 ; 2 ; 1/2 nc