Fettuccine with Marinated Mushrooms

  • 2 1/2 cups DIVINA Mushrooms Marinated with Garlic & Herbs
  • 12 oz Fettucine noodles
  • 1 1/4 cups Red grape tomatoes, halved
  • 2 tbsp Fresh parsley, chopped
  • 2 1/2 tbsp Extra virgin olive oil
  • 1 1/4 tsp Fine sea salt
  • 1/2 tsp Freshly ground black pepper
  • 4 tbsp Parmigiano reggiano, grated
  1. Cook the fettucine according to the instructions on the package, keeping mind to drain it a minute or so before the recommended time (the pasta will continue to cook while cooling)
  2. While the pasta cooks, cut the mushrooms in half leaving the smaller ones whole
  3. Place in a bowl with the tomatoes, parsley, 2 tablespoons of the olive oil, salt, and pepper
  4. Stir from time to time while the pasta cooks
  5. Drain the pasta, coat with the remaining olive oil and spread in an even layer on a cookie sheet to cool
  6. Divide the fettucine among serving dishes
  7. Top with a quarter of the mushroom-tomato mixture and some of the marinade over and around each portion of pasta
  8. Finish with a tablespoon of parmigiano over each

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