Whole Grain Spaghetti with Caramelized Shiitake Mushrooms and Pumpkin Seeds

Amount Per Serving
Calories 385		Calories from Fat 108
% Daily Value*
Total Fat 12g		18%
	Saturated Fat 3g	15%
	Trans Fat 0g
Cholesterol 8mg		3%
Sodium 209mg		9%
Total Carbohydrate 58g		19%
	Dietary Fiber 9g	36%
	Sugars 3g
Protein 15g		30%

Vitamin A 2%		Vitamin C 2%
Calcium 11%		Iron 14%

*Percent Daily Values are based on a 2,000 calorie diet.

Please note: for the purpose of the nutritional assessment, total sodium does not include salt added to the cooking water. When salt is listed "as needed" in the ingredient list, 1 tsp total is included in the analysis.

CONTAINS WHEAT INGREDIENTS. THIS PRODUCT IS MANUFACTURED ON EQUIPMENT THAT PROCESSES PRODUCTS CONTAINING EGGS.

Chef Dewey McMurrey, CEC, ACE, of Texas Tech University, developed this recipe using nutrient-packed pumpkin seeds. Make sure to garnish with plenty of basil for a color contrast and flavor.

4 pounds Barilla Whole Grain Spaghetti

4 ounces olive oil

24 quartered shiitake mushrooms

8 ounces diced sweet onion

4 teaspoons minced garlic

as needed salt

as needed black pepper

4 ounces toasted pumpkin seeds

16 basil leaves, chiffonade

8 ounces shaved Parmesan cheese

Instructions

Cook the Barilla pasta for half the time indicated on the package. Drain pasta and drizzle with some olive oil to prevent from sticking. Place pasta flat on sheet trays or hotel pans and cool in a blast chiller. Alternatively, cool it down in a walk-in cooler. Store in zip lock bags or sealed plastic container; refrigerate and use within several hours.

For each serving, to order:

Heat 2 teaspoons oil in a skillet until hot. Add 4 shiitake quarters and sear them until they are caramelized. Add 2 teaspoons onion and a pinch of garlic and saute until they are translucent. Season with salt and pepper.
Meanwhile, reheat 1 1/4 cups pasta in simmering water. Drain and add it to the vegetables. Toss and add 1 teaspoon pumpkin seeds. Plate and garnish with basil and 2 teaspoons Parmesan.