| Rezept: |
Rezept drucken
|
ins Rezeptbuch legen
|
als email versenden
|
MealMaster - Ansicht
|
Rezept als PDF
|
Rezept benoten
|
Anmerkung schreiben
|
|
|
ACHTUNG: diese Ansicht ist noch experimentell, bei der Konvertierung in dieses Format können unter Umständen Textstellen verloren gegangen sein!
| 3 | Quarts salted water |
| 3/4 x ca. 450 g | Fresh fettuccine; preferably spinach |
| 1/4 Tasse | olive oil |
| 1 Esslöffel | garlic chopped |
| 2 Tasse | Chopped Portabella mushrooms, (stems removed) |
| 1/4 Tasse | Sun dried tomatoes; julienned |
| 1/4 Tasse | Marsala wine |
| 1 Tasse | Seeded and chopped fresh plum tomatoes |
| | salt |
| | black pepper freshly ground |
| 1/4 Tasse | Shredded basil leaves (torn by hand) |
| 2 Tasse | Freshly grated Parmesan cheese, (4 ounces) |
|
1.Bring the water to a boil. Add the fettuccine and cook for a few minutes or until tender.
2.In a large skillet heat the olive oil and sauté the garlic for 10 seconds. Add the mushrooms and cook for 2 to 3 minutes or until the mushrooms are somewhat tender. Add the sun-dried tomatoes and Marsala and boil for a minute or until the wine has almost evaporated.
3.Add the tomatoes to the skillet, simmer for a minute to heat through and season with salt and pepper to taste.
4.Drain the fettuccine and return it to the cooking pot which is off the heat. Add the sauce to the fettuccine along with the basil and cheese. Toss well to combine and serve immediately.
|
|
Anmerkungen zum Rezept:
keine |
