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Rigatoni With Wild Mushrooms And Edamame


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1 Tbs. plus 1 tsp. olive oil

4 cloves garlic, minced

6 medium shiitake mushrooms, stemmed and sliced

6 medium cremini mushrooms, stemmed and quartered

1 cup shelled edamame

1 cup crushed plum tomatoes

8 fresh basil leaves, cut into thin strips

1 cup mushroom or low-sodium vegetable broth

10 oz. rigatoni

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