Garlic and pasta fresca
4 Servings
Ingredients
| Quantity | 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 |
Directions
*(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