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Ingredients

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Directions

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  • In a small bowl, soak dried mushrooms in 1/2 cup hot water for 15 minutes.

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  • Meanwhile, heat oil in a large saucepan over medium heat. Add shallots and garlic and cook 1 minute. Add fresh mushrooms and cook 3-5 minutes, until they begin to release juice. Add pastina and sage and cook 1 minute.

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  • Add 1/2 cup of the broth and simmer until the liquid is absorbed.

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  • Continue adding broth, 1/2 cup at a time, waiting until liquid is absorbed before adding more. (Total cooking time should be about 8 minutes.)

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  • Strain reconstituted mushrooms through a paper-towel-lined sieve, reserving the liquid. Rinse mushrooms to remove any dirt and slice into thin strips.

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  • Add mushrooms to pastina. Using a tablespoon, add most of the reserved liquid from the mushrooms to pasta. (Do not use the liquid at the very bottom of the cup, because it will have sediment.)

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  • Simmer until liquid is absorbed. Stir in Parmesan and cook 1 minute, until cheese melts. Remove from heat and stir in parsley. Season to taste with salt and black pepper. Serve immediately.

Tips

Nutritional information includes 1/8 teaspoon of added salt per serving.

Nutrition Facts

298 calories; 5 g total fat; 2 g saturated fat; 795 mg sodium. 50 g carbohydrates; 3 g fiber; 2 g sugar; 14 g protein; 126 mg calcium; 3 mg iron;

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