| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
California |
Almonds, Pasta, Lowfat, Meatless |
4 |
Servings |
INGREDIENTS
| 1 |
c |
Dried tomato halves; snipped into strips, (1-1/2 oz) |
| 8 |
oz |
Penne pasta |
| 3 |
tb |
Olive oil |
| 8 |
oz |
Mushrooms; sliced |
| 3 |
|
Cloves garlic; minced |
| 1/2 |
c |
Sliced green onions |
| 1/3 |
c |
Dry white wine |
| 1 |
tb |
Dried basil |
| 1/3 |
c |
Freshly grated Asiago OR Romano cheese |
| 1/2 |
ts |
Coarsely ground black pepper |
| 2/3 |
c |
Slivered almonds; toasted * |
|
|
Salt; to taste |
INSTRUCTIONS
In bowl cover tomatoes with hot water; set aside 15 minutes. Cook penne in
salted boiling water just until tender, about 12 minutes. Meanwhile, heat
oil in large nonstick skillet over high heat. Add mushrooms and garlic.
Saute, tossing occasionally, until mushrooms begin to brown. Reduce heat to
medium. Drain tomatoes and add to skillet with onions. Cook and toss 1
minute. Mix in wine and basil; cook and toss 1 minute. Thoroughly drain
penne and add to skillet with cheese, pepper, and almonds. Toss over medium
heat just to heat through. Season with salt. Serve with additional grated
cheese, if desired.
Servings: 4
* To toast almonds, spread in an ungreased baking pan. Place in 350 degree
oven and bake 5 to 10 minutes or until almonds are light brown; stir once
or twice to assure even browning. Note that almonds will continue to brown
slightly after removing from oven.
See http://www.almondsarein.com/ >Hanneman/Buster/MasterCook 1998/Ap
Recipe by: Almond Board of California
Posted to MC-Recipe Digest by KitPATh <phannema@wizard.ucr.edu> on Apr 08,
1998
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