Green Ganganelli with Oyster Mushroom and Rosemary

• 1 recipe Green Pasta, rolled to thinnest setting on machine
• 4 tbsp. virgin olive oil
• 1 md. red onion, chopped into 1/8-inch dice
• 3 tbsp. chopped fresh rosemary leaves
• 1 lb. fresh oyster mushrooms, sliced 1/2-inch thick
• 1/2 cup white wine
• 1/2 cup Basic Tomato Sauce

1. Bring 6 quarts water to boil and add 2 tbsp.
2. salt.
3. Cut the pasta into 2-inch squares and then wrap them around a pencil to form pointed end quills.
4. Set aside.
5. In a 12- to 14-inch saute pan, heat oil until smoking.
6. Add onion and rosemary and cook until softened and fragrant, 6 to 7 minutes.
7. Add mushrooms and cook until wilted, 3 to 4 minutes.
8. Add white wine and Basic Tomato Sauce and bring to boil.
9. Lower heat and simmer 5 to 6 minutes.
10. Meanwhile, drop pasta into water and cook until tender, 8 to 11 minutes.
11. Drain pasta and add to pan with mushrooms.
12. Toss to coat and serve immediately.

machine, virgin olive oil, red onion, rosemary, oyster mushrooms, white wine, tomato sauce

Taken from www.foodgeeks.com/recipes/5286 (may not work)