Buckwheat soba noodles lend a nutty flavor that perfectly complements the sweet sundried tomatoes in this dish. Sharp Parmigiano Reggiano adds a punch of flavor and melts into the noodles for a creaminess that is sure to make this a family favorite. Make the same recipe with whole wheat spaghetti, if you like.
Ingredients
Method
Combine tomatoes and 1/2 cup boiling water in a bowl and set aside for 10 minutes.
Drain and gently squeeze out excess water.
Chop tomatoes and set aside.
Heat 2 tablespoons of the oil in a large skillet over medium-low heat.
Add onions and cook until soft, but not browned, about 15 minutes.
Add reserved tomatoes, mushrooms an garlic, and continue to cook until the onions begin to brown around the edges, stirring often, for 10 more minutes.
Meanwhile, prepare the noodles according to directions on package.
Drain, rinse under cold water, toss with remaining 2 teaspoons oil and return them to the pot to keep warm.
When vegetables are finished cooking, gently toss them with the noodles.
Add the cheese and pepper.
Nutritional Info
Serving Size
Calories
370
Total Fat
Saturated Fat
Cholesterol
Sodium
Total Carbohydrate
Dietary Fiber
Total Sugars
Protein
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.