| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Italian | Italian, Pasta | 6 | Servings |
INGREDIENTS
| 2 | T | Consorzio roasted garlic |
| flavored olive oi | ||
| 12 | oz | Mushrooms, sliced |
| 3 | Assorted peppers, cut into | |
| strips | ||
| 1 | lb | Rigatoni pasta |
| 1 | t | Salt |
| 1/4 | t | Freshly ground pepper |
| 1/2 | c | Freshly grated Romano cheese |
INSTRUCTIONS
Heat oil in 12-inch skillet over medium-high heat. Add mushrooms and peppers; cook 5 minutes. Meanwhile, start to cook pasta according to package directions, Stir in salt and pepper into vegetables. Reduce heat to medium-low and cook, stirring occasionally, 10 minutes until vegetables are tender. 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 "[email protected]" <[email protected]> on Dec 2, 1997
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Nutrition (calculated from recipe ingredients)
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Calories: 205
Calories From Fat: 101
Total Fat: 11.5g
Cholesterol: 39.3mg
Sodium: 1013.2mg
Potassium: 249.2mg
Carbohydrates: 5.2g
Fiber: <1g
Sugar: 1.7g
Protein: 21.4g