Pennette With Wild Mushrooms Recipe

Name: Pennette With Wild Mushrooms
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 teaspoons fennel seeds; 3 tablespoons unsalted butter; 1/4 cup plus 1 tablespoon extra-virgin olive oil; 3 garlic cloves, minced; 1 pound mixed wild mushrooms, stemmed as necessary and thickly sliced; 1 tablespoon finely chopped rosemary; 1 teaspoon freshly ground pepper; 1 pound pennette or penne rigate; 6 ounces arugula, large stems removed, leaves coarsely chopped; 1/4 cup freshly grated Pecorino Romano cheese, plus more for serving

Servings: persons

1 1/2 teaspoons fennel seeds
3 tablespoons unsalted butter
1/4 cup plus 1 tablespoon extra-virgin olive oil
3 garlic cloves, minced
1 pound mixed wild mushrooms, stemmed as necessary and thickly sliced
1 tablespoon finely chopped rosemary
1 teaspoon freshly ground pepper
1 pound pennette or penne rigate
6 ounces arugula, large stems removed, leaves coarsely chopped
1/4 cup freshly grated Pecorino Romano cheese, plus more for serving

1
In a small skillet, toast the fennel seeds over moderate heat until golden and fragrant, about 2 minutes.
2
Transfer the fennel seeds to a plate.
3
In a large deep skillet, melt the butter in 1/4 cup of the olive oil.
4
Add the garlic and cook over moderate heat until golden.
5
Add the mushrooms, fennel seeds, rosemary and pepper and cook, stirring occasionally, until the mushrooms are tender, about 15 minutes.
6
Meanwhile, cook the pennette in a large pot of boiling salted water until al dente; drain.
7
Add the pasta to the mushrooms along with the arugula, 1/4 cup of grated Pecorino and the 1 remaining tablespoon of olive oil.
8
Mound on plates and serve with the extra Pecorino.

378

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 1/2 teaspoons fennel seeds, 3 tablespoons unsalted butter, 1/4 cup plus 1 tablespoon extra-virgin olive oil, 3 garlic cloves, minced, and more.

Yes, Pennette With Wild Mushrooms falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Pennette With Wild Mushrooms

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