| 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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