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Sunday, March 8, 2015

Orzo With Mushrooms And Fontina

Total Time: 50 mins Preparation Time: 30 mins Cook Time: 20 mins

Ingredients

  • Servings: 6
  • 2 tablespoons extra virgin olive oil
  • 1 small onion, minced
  • 1 garlic clove, minced
  • 1 lb fresh mushrooms, trimmed and sliced thin
  • 3 canned whole tomatoes, finely chopped
  • 2 teaspoons finely chopped fresh sage, leaes
  • salt
  • fresh ground black pepper
  • 1 lb orzo pasta
  • 4 ounces italian fontina cheese, shredded
  • 1/2 cup grated parmesan cheese

Recipe

  • 1 heat oil in a large pan; add in onion and cook until softened, about 3-4 minutes.
  • 2 add in garlic and cook until fragrant, another minute.
  • 3 add in mushrooms; cook/stir, until the release their juices, 5-7 minutes.
  • 4 add in tomatoes and sage; cook until the sauce is slightly thickened, 3-4 minutes.
  • 5 season with salt and pepper to taste.
  • 6 meanwhile, bring 4 quarts water to a boil in a big pot; add 1 tablespoon salt and the pasta to the boiling water.
  • 7 cook until al dente; drain the pasta and return it to the cooking pot.
  • 8 toss with the sauce, fontina, and parmesan; serve immediately.

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