| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Italian | Italian, Pasta | 6 | Servings |
INGREDIENTS
| 2 | tb | Consorzio roasted garlic flavored olive oi |
| 12 | oz | Mushrooms; sliced |
| 3 | md | Assorted peppers; cut into strips |
| 1 | lb | Rigatoni pasta |
| 1 | ts | Salt |
| 1/4 | ts | Freshly ground pepper |
| 1/2 | c | Freshly grated Romano cheese |
INSTRUCTIONS
1. Heat oil in 12-inch skillet over medium-high heat. Add mushrooms and peppers; cook 5 minutes. 2. Meanwhile, start to cook pasta according to package directions, 3. Stir in salt and pepper into vegetables. Reduce heat to medium-low and cook, stirring occasionally, 10 minutes until vegetables are tender. 4. Drain pasta; reserve 3/4 cup pasta water. Add pasta water to skillet with vegetables; bring to boil, scraping bottom to loosen browned bits. Combine sauce with pasta in large serving bowl; toss with half the Romano. Sprinkle top with remaining cheese. Serve immediately. * Available from Napa Valley Kitchens, 800-288-1089. Prep time: 15 minutes Cooking time: 23 minutes (C) Copyright 1997, Meredith Corporation, All Rights Reserved. NOTES : Roasted garlic flavored olive oil adds a nice twist to this pasta dish--but regular or extra-virgin olive oil work well too. Recipe by: Ladies Home Journal Posted to MC-Recipe Digest V1 #942 by "abprice@wf.net" <abprice@wf.net> on Dec 2, 1997
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