Sunday, August 24, 2014

Veggie Pasta

Veggie Pasta

8 oz (3cups) uncooked small pasta such as penne. rotini or elbow macaroni. I used mostaciolli. 
3 or 4 garlic cloves sliced thin 
1/2 medium onion diced into larger pieces 
1 medium green bell pepper chopped into strips then chopped in half
8 oz fresh mushrooms, slice
1 cup pasta sauce
1/4 cup freshly grated Parmesan cheese 

Cook pasta al dente without salt or oil.

While pasta is cooking spray skillet with olive oil. Sauté the garlic slices until soft and aromatic. 

Add peppers and onions and sauté until start to soften. Add 1 cup pasta sauce and stir. 

For the last 5 minutes of the pasta cook time add the mushrooms to the pot. 

Drain pasta and mushrooms and add to the skillet. 

Toss to mix and coat. 

Top with grated Parmesan cheese. 

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