Orecchiette with Shiitake Mushrooms and Sugar Snap Peas

Serves 4 to 6
Time 20 min
Orecchiette with Shiitake Mushrooms and Sugar Snap Peas

The shape of orecchiette pasta is perfect for holding the savory sauce made from the mushrooms as they cook. If you have any leftovers, serve them at room temperature the next day.

Special Diets:

VegetarianVegetarian

Ingredients

    12 ouncesdried orecchiette pasta
    1 tablespoonextra-olive oil
    1 cupfinely chopped red onion
    1 cupshiitake mushrooms, stemmed and thinly sliced
    1 largeportobello mushroom cap, chopped
    1 cupsugar snap peas or snow peas, strings removed
    4green onions, very thinly sliced
    1/2 cupParmigiano Reggiano
    1/2 teaspoonkosher salt
    1/4 teaspoonground black pepper

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Method

Bring a large pot of water to a boil.


Add pasta and cook until al dente, about 10 minutes; reserve 1/2 cup of the cooking water and then drain well.


Transfer pasta to a large bowl.


Meanwhile, heat oil in a large skillet over medium high heat. Add onion, cook for 1 minute, then add mushrooms and cook until tender, 4 to 5 minutes.


Add peas and cook until just tender, about 2 minutes more.


Transfer vegetables, green onions, cheese, salt and pepper to bowl with pasta and toss well, adding some of the reserved pasta water, if needed, for moisture. Serve hot.

Nutritional Info

Serving Size

Calories

370

Total Fat

7g

Saturated Fat

2g

Cholesterol

5mg

Sodium

240mg

Total Carbohydrate

61g

Dietary Fiber

5g

Total Sugars

5g

Protein

14g

Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.