Ziti with Tuscan Porcini Mushroom Sauce

Yield: 4 servings (serving size=1 1/2 c.)
Source: Cooking Light Annual Recipes, 2001, p. 263
Comments: Start your pasta water boiling before you start the sauce. I think the directions for this recipe are a little out of order.


3/4 c. fat free less sodium chicken broth
1/4 c. chopped dried porcini mushrooms (about 1/4 oz)
1 T. olive oil
3 c. sliced button mushrooms (8 oz)
1 tsp. minced fresh or 1/4 tsp dried rosemary
1/8 tsp. salt
2 garlic cloves, minced
4 quarts water
3 c. uncooked ziti (about 8 oz short tube shaped pasta) or other short pasta
1/4 c. (1 oz) grated fresh parmesan cheese
1 T. finely chopped parsley
1/4 tsp. black pepper


  1. Combine broth and porcini mushrooms in a small microwave safe bowl. Cover with wax paper; microwave at high 2 minutes. Let stand 10 minutes.
  2. Heat olive oil in a large nonstick skillet over medium high heat. Add button mushrooms, rosemary, salt, and garlic; sauté 3 minutes.
  3. Add broth and porcini mushrooms to pan; remove from heat.
  4. Bring water to a boil in a large stockpot. Add ziti; return to a boil. Cook, uncovered, 10 minutes or until al dente, stirring occasionally. Drain.
  5. Stir ziti into mushroom mixture; cook 3 minutes or until thoroughly heated. Stir in cheese, parsley, and pepper.


Healthy Units: 6 (5 if you use high fiber whole wheat pasta)
Calories=295; Fat=6.4g; Protein=11.8g; Carb=47.6g; Fiber=2.5g; Chol=5mg; Iron=3.2mg; Sodium=284mg; Calcium=105mg

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