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Vegetarian Pasta
by Sonja Moskalik
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1 pound mushrooms, cleaned and sliced in halves
2 to 3 cloves garlic, minced
2 tablespoons olive oil
3/4 pound farfalle pasta (bow-ties)
4 to 6 ounces basil pesto, to taste
1 pound bagged, young spinach, rinsed
2/3 cup freshly-grated Parmesan cheese
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Sauté mushrooms and garlic at medium high heat for 10 to 15 minutes. Meanwhile, boil water and add pasta,
following manufacturer's directions. Drain and place pasta in large bowl with pesto and mushrooms, keeping it warm.
Add spinach to the pan that mushrooms cooked in, cover and let steam for one to two minutes. Add to pasta along with the Parmesan cheese, salt and pepper to
taste.
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Note: Parmesan cheese should be the last addition. If it's too hot, it melts and gets stringy. Pass extra Parmesan for the
cheese lovers in your family. Occasionally I top this with leftover reheated chicken or roast pork cubes.
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