Portobella Pasta
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| Wed, 03-14-2007 - 9:29pm |
Nancy you had asked me to post this recipe-so here it is!
Portobello Pasta
Ingredients:
salt
1 tablespoon olive oil
1 large onion, cut in half and thinly sliced
1 large red pepper, thinly sliced
2 garlic cloves, crushed with garlic press
1 package (16 ounces bow tie pasta)
2 packages (6 ounces each) sliced Portobello mushrooms, each halved (I use the presliced baby bellas)
1 tablespoon balsamic vinegar
¼ teaspoon ground black pepper
1 bag (6 ounces) baby spinach
Prep: 10 minutes Cook: about 20 minutes
1. Heat large saucepot of salted water to boiling over high heat. While water is heating, in non stick 12 inch skillet, heat oil over medium heat until hot. Add onion and red pepper, and cook 10 to 12 minutes or until vegetables are tender and golden, stirring often. Add garlic and cook 30 seconds, stirring.
2. Add pasta to boiling water in saucepot and cook as label directs.
3. Meanwhile, to onion mixture in skillet, add mushrooms, vinegar, black pepper, and 1¼ teaspoons salt(I used less salt) and cook over medium-high heat about 10 minutes or until mushrooms are tender, stirring often.
4. When pasta has cooked to desired doneness, remove ½ cup pasta cooking water and reserve. Drain pasta. Return pasta to saucepot; stir in mushroom mixture, spinach, and reserved cooking water.
Nutritional Information: (each serving) 515 calories, 20g protein, 96g carbohydrate, 5g total fat (1g saturated), 11g fiber, 0mg cholesterol,

"Make Choices that bring you joy" cl-Patty