| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Home3 | 1 | servings | |
INGREDIENTS
| 1/4 | c | Diced red onion |
| 1/4 | c | Chopped scallions |
| 1/4 | c | Olive oil |
| 1 | c | Sliced white mushrooms |
| 1 | c | Sliced shitake mushrooms |
| 1 | 6 oz. jar artichoke hearts – drained | |
| 1 1/2 | c | Diced tomatoes |
| 1 | c | Fresh or frozen peas |
| 1/2 | c | Sliced black olives |
| 1/4 | c | White wine |
| 1/2 | c | Chopped parsley |
| 1/4 | c | Chopped basil |
| Salt and pepper | ||
| 1 | lb | Cooked bow tie pasta |
| 1/2 | c | Feta cheese |
INSTRUCTIONS
Directions: In a large saut. pan heat the olive oil. Add the red onion and scallions. Saut. briefly until tender. Place the mushrooms and artichokes into the pan and cook for 2-3 minutes. Add the tomatoes, peas, and black olives and continue to cook for 5 minutes to incorporate flavors. Finally add the white wine, parsley, basil, salt and pepper. Stir to combine. To serve, toss with the cooked pasta and top with crumbled feta cheese. Converted by MC_Buster. Converted by MM_Buster v2.0l.
A Message from our Provider:
“Exercise daily — walk with the Lord.”