Garlic and pasta fresca

Yield: 4 Servings

Measure Ingredient
2 Garlic heads*
½ pounds Fresh mushrooms; chopped
1 cup Chopped fresh parsley
¼ cup Olive oil
¼ cup Red wine
½ teaspoon Dried basil leaves**
1 dash Freshly ground black pepper
1 pounds Hot cooked vermicelli
1 tablespoon Grated Parmesan or Romano ch

*(about 30 cloves); peeled and coarsely chopped **or 1 tablespoon chopped fresh In 2 quart microwave-safe casserole; combine garlic, mushrooms, parsley, and olive oil. Cover and microwave 4 to 5 minutes, stirring once, until vegetables are just tender. Stir in wine, basil and pepper. Cover and microwave 3 to 5 minutes, longer until vegetables are tender, stirring once. Toss with hot cooked pasta and garnish with grated cheese. Serve immediately while HOT! Good with green salad, some sourdough and wine, of your choice. For me, a red would do it. ENJOY IT. (+ +) FROM: STEVEN MEEKS (FNMN67B)

Posted to MC-Recipe Digest by Nancy Berry <nlberry@...> on Apr 28, 1998

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