Last night, my friend and I decided to have a girl’s night in. Hence make a lovely dinner followed by dessert (Oreo truffles!) and a movie. Oh and of course catch up and gossip! The dish that we made was amazing and quite simple to make. Just a quick note: I substituted the leeks for green onions and did not use the chicken stock as my friend is vegetarian. Also, you can make the sauce and breadcrumbs ahead of time and boil the pasta just before you need it.
Ingredients
12 ounces tagliatelle
1/4 cup olive oil
1 tablespoon chopped garlic
1/2 cup fresh breadcrumbs
2 tablespoons chopped parsley
2 leeks, white and light green part only, sliced
1 pound mixed mushrooms, quartered
1 teaspoon grated lemon rind
3 tablespoons lemon juice
1/4 cup chicken stock
1/2 cup packed basil leaves
1 tablespoon extra virgin olive oil
1/4 cup olive oil
1 tablespoon chopped garlic
1/2 cup fresh breadcrumbs
2 tablespoons chopped parsley
2 leeks, white and light green part only, sliced
1 pound mixed mushrooms, quartered
1 teaspoon grated lemon rind
3 tablespoons lemon juice
1/4 cup chicken stock
1/2 cup packed basil leaves
1 tablespoon extra virgin olive oil
Directions
1) Bring
a large pot of salted water to boil and add tagliatelle. Cook according to
package directions or until just al dente. Drain, reserving ¼ cup (50 mL) pasta
cooking water.
2) Heat
1 tbsp (15 mL) olive oil in a small skillet over medium heat. Add 1 tsp (5 mL)
chopped garlic and bread crumbs and sauté until breadcrumbs are crisp, about 2
minutes. Stir in 1 tbsp (15 mL) chopped parsley, season with salt and transfer
to a bowl. Reserve.
3) Heat
remaining 3 tbsp (45 mL) oil in a large skillet over medium-high heat. Add
leeks and sauté for 1 minute or until slightly softened. Add mushrooms and
remaining 2 tsp (10 mL) garlic and cook another 3 minutes or until mushrooms
are limp and exuding some juice. Stir in lemon rind and 2 tbsp (25 mL) lemon
juice. Add stock and basil leaves and cook for 30 seconds or until basil has
just wilted. Season well with salt and pepper.
4) Toss
tagliatelle with mushroom mixture. Stir in reserved pasta cooking water,
remaining 1 tbsp (15 mL) lemon juice, remaining 1 tbsp (15 mL) parsley and
extra virgin olive oil. Toss with breadcrumbs. Divide pasta between 4
individual serving plates and
serve
immediately. Enjoy!
Recipe
was found on foodnetwork website
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