We've got a delicious COUNTRY PASTA WITH CHEESE & MUSHROOMS
today to spice up your dinner table. You can play with the
crushed red pepper amount if you're shy of the spice factor.
I highly...highly recommend going to the extra expense of the
'good' mushrooms for this dish rather than substituting for
just white mushrooms. It makes all the difference in the flavor.
I still have a child that likes everything plain and make a
portion on the side for her but one day I hope she will come
to appreciate pepper as much as Hubby and I do ;o)
Enjoy!
Marzee
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RECIPE: COUNTRY PASTA WITH CHEESE & MUSHROOMS
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INGREDIENTS
2 tb Chopped onion
2 Garlic cloves, minced
1 ts Olive oil
1 c portobello or shitake mushrooms sliced
1 c Canned Italian tomatoes, (reserve liquid), chopped
5 sm Black olives, sliced in half
1/8 ts Crushed red pepper
2 c Cooked penne or ziti pasta
2 ts Grated parmesan cheese
Fresh basil leaves
DIRECTIONS:
In a 3 quart microwavable casserole, combine onion, garlic
and oil and stir to coat. Microwave on high (100%) for 1
minute. Add mushrooms and tomatoes with reserved liquid
and stir to combine. Cover and microwave on high for 7
minutes, stirring once every 3 minutes. Add olives and
pepper and stir thoroughly. To serve, in serving bowl
arrange pasta; top with mushroom-tomato mixture and toss
to combine. Sprinkle with cheese and garnish with basil.
Yield: 2 Servings
Category: Pasta
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*~*~*~*~*~*~*~*~* MARZEE's CORNER *~*~*~*~*~*~*~*
TIPS FOR USING FRESH HERBS:
* Snip chives and fresh dill or parsley onto fish, baked
potatoes or new potatoes.
* Snip chives and tarragon into scrambled eggs.
* Press sage or rosemary onto fresh pork chops and then grill.
* Snip fresh dill or mint over thinly sliced cucumber and add
balsamic or rice wine vinegar.
* Combine fresh herbs for a new taste like parsley and chive,
rosemary and garlic or basil and oregano.
* Use herbs with your bar-b-q. Toss a few on the coals or in
a smoker box to produce a fragrant smoke or use a few sprigs
as a brush for brushing on your marinade for a delicate flavor.
Always start with a little and adding in small bits until
you get the desired taste. Don't ruin a dish by overloading
it with herbs, you can always add more.