PORTABELLA PASTA
Recipe Introduction
THIS RECIPE COMES FROM ANOTHER WEBSITE WHICH I BELONG TO. I LOVE PORTABELLA MUSHROOMS BECAUSE OF THE WONDERFUL TASTE THEY IMPART TO ANYTHING YOU USE THEM IN.
List of Ingredients
- 1 LB PORTABELLA MUSHROOMS
- 12 OUNCES FETTUCCINE PASTA UNCOOKED
- 2 TABLESPOONS OLIVE OIL
- 1 TABLESPOON FINELY CHOPPED GARLIC
- 1 TEASPOON SALT, DIVIDED
- 3/4 TEASPOON GROUND PEPPER
- 1 CAN ( 15 OUNCES) CRUSHED TOMATOES IN PUREE
- 1 CUP CHICKEN OR VEGETABLE BROTH
- 1/4 TEASPOON CRUSHED RED PEPPER FLAKES ( OPTIONAL)
- 1 1/2 CUPS FRESH GREEN BEANS, OR ASPARAGUE, SLICED DIAGONALLY IN 1" PIECES
Instructions
- REMOVE STEMS FROM WHOLE PORTABELLA MUSHROOMS. SLICE THINLY.
- IN A LARGE SAUCEPAN, BRING 6 QUARTS OF SALTED WATER TO A BOIL.
- IN A LARGE NONSTICK SKILLET SAUTE MUSHROOMS AND GARLIC UNTIL TENDER, APPROXIMATELY 5 MINUTES. STIR IN 1/4 TEASPOON SALT AND PEPPER, STIR TO COMBINE. REMOVE MUSHROOMS TO A PLATE. SET ASIDE.
- TO THE SAME SKILLET, ADD TOMATOES, BROTH, RED PEPPER AND REMAINING 3/4 TEASPOONS OF SALT. BRING TO A BOIL, REDUCE HEAT TO MEDIUM AND SIMMER UNCOVERED TO ALLOW FLAVORS TO BLEND AND THICKEN, APPROXIMATELY 5 TO 10 MINUTES.
- ADD GREEN BEANS OR ASPARAGUE AND PORTABELLA MUSHROOMS, COVER AND COOK TILL VEGETABLES ARE AL DENTE.
- COOK PASTA IN BOILING WATER UNTIL TENDER, DRAIN. PLACE PASTA IN A SERVING BOWL, TOP WITH MUSHROOM MIXTURE AND SPRINKLE WITH CHOPPED FRESH PARSLEY. 4 TO 6 PORTIONS.
Final Comments
ENJOY!
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