| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Vegetables, Meats, Dairy |
|
Appetizers, Pasta |
4 |
Servings |
INGREDIENTS
| 1 |
|
Onion |
| 2 |
|
Red bell peppers |
| 1/2 |
lb |
Fresh mushrooms; preferably Shiitake or wild mushrooms |
| 3/4 |
lb |
Medium-size pasta shells |
| 1/4 |
c |
Olive oil |
| 1/2 |
lb |
Green beans |
| 10 |
|
Fresh sage leaves; or 1/2 teaspoon dried sage |
| 1 |
c |
Chicken or vegetable broth |
|
|
Salt and freshly ground pepper to taste |
| 1/4 |
c |
Dry goat cheese; optional |
INSTRUCTIONS
Bring a large pot of salted water to a boil for the pasta. While water is
heating, peel and finely chop the onion. Core, seed and chop the red
peppers. Wipe the mushrooms clean with a damp paper towel, remove the stems
(you can reserve them for another use-such as making stock), and thinly
slice the caps. Add the pasta to the boiling water and cook until tender
but still firm to the bite, about 8 to 10 minutes. Meanwhile, heat oil in a
large skillet over medium-high heat. Stir in onions and peppers, cover, and
reduce heat. Simmer until the vegetables are tender, about 5 minutes. While
this is cooking, trim the green beans and cut them into 1-inch pieces.
Rinse, pat dry, and mince the sage. Add the chicken broth, mushrooms, green
beans, and sage to skillet. Cover and simmer over low heat until all the
vegetables are tender, about 5 minutes. Season with salt and pepper. Drain
the pasta and portion it out. Ladle some of the vegetables and sauce over
each portion, and crumble the goat cheese on top if you wish. Serve
immediately. Yield: 4 to 6 servings Copyright, 1997, TV FOOD NETWORK, G.P.,
All Rights Reserved MC Format by Gail Shermeyer, 4paws@netrax.net
Recipe by: PASTA MONDAY TO FRIDAY SHOW #PS6507
Posted to MC-Recipe Digest V1 #939 by The Meades <kmeade@idsonline.com> on
Nov 30, 1997
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“Let us thank God heartily as often as we pray that we have His Spirit in us to teach us to pray. Thanksgiving will draw our hearts out to God and keep us engaged with Him; it will take our attention from ourselves and give the Spirit room in our hearts. #Andrew Murray”