| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Main dish, Pasta |
4 |
Servings |
INGREDIENTS
| 2 |
|
Garlic heads |
| 1/2 |
lb |
Fresh mushrooms, chopped |
| 1 |
c |
Chopped fresh parsley |
| 1/4 |
c |
Olive oil |
| 1/4 |
c |
Red wine |
| 1/2 |
t |
Dried basil leaves* |
| 1 |
ds |
Freshly ground black pepper |
| 1 |
lb |
Hot cooked vermicelli |
| 1 |
T |
Grated Parmesan or Romano ch |
INSTRUCTIONS
(about 30 cloves); peeled and coarsely chopped **or 1 tablespoon
chopped fresh In 2 quart microwave-safe casserole; combine garlic,
mushrooms, parsley, and olive oil. Cover and microwave 4 to 5 minutes,
stirring once, until vegetables are just tender. Stir in wine, basil
and pepper. Cover and microwave 3 to 5 minutes, longer until
vegetables are tender, stirring once. Toss with hot cooked pasta and
garnish with grated cheese. Serve immediately while HOT! Good with
green salad, some sourdough and wine, of your choice. For me, a red
would do it. ENJOY IT. (+ +) FROM: STEVEN MEEKS (FNMN67B) Posted to
MC-Recipe Digest by Nancy Berry <nlberry@prodigy.net> on Apr 28, 1998
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