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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



1. REMOVE STEMS FROM WHOLE PORTABELLA MUSHROOMS. SLICE THINLY.
   
   
2. IN A LARGE SAUCEPAN, BRING 6 QUARTS OF SALTED WATER TO A BOIL.
   
   
3. 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.
   
   
4. 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.
   
   
5. ADD GREEN BEANS OR ASPARAGUE AND PORTABELLA MUSHROOMS, COVER AND COOK TILL VEGETABLES ARE AL DENTE.
   
   
6. 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!