Yield: 4 Servings
|1 cup||Dried tomato halves; snipped into strips, (1-1/2 oz)|
|8 ounces||Penne pasta|
|3 tablespoons||Olive oil|
|8 ounces||Mushrooms; sliced|
|3 \N||Cloves garlic; minced|
|½ cup||Sliced green onions|
|⅓ cup||Dry white wine|
|1 tablespoon||Dried basil|
|⅓ cup||Freshly grated Asiago OR Romano cheese|
|½ teaspoon||Coarsely ground black pepper|
|⅔ cup||Slivered almonds; toasted *|
|\N \N||Salt; to taste|
In bowl cover tomatoes with hot water; set aside 15 minutes. Cook penne in salted boiling water just until tender, about 12 minutes. Meanwhile, heat oil in large nonstick skillet over high heat. Add mushrooms and garlic.
Saute, tossing occasionally, until mushrooms begin to brown. Reduce heat to medium. Drain tomatoes and add to skillet with onions. Cook and toss 1 minute. Mix in wine and basil; cook and toss 1 minute. Thoroughly drain penne and add to skillet with cheese, pepper, and almonds. Toss over medium heat just to heat through. Season with salt. Serve with additional grated cheese, if desired.
* To toast almonds, spread in an ungreased baking pan. Place in 350 degree oven and bake 5 to 10 minutes or until almonds are light brown; stir once or twice to assure even browning. Note that almonds will continue to brown slightly after removing from oven.
See >Hanneman/Buster/MasterCook 1998/Ap Recipe by: Almond Board of California Posted to MC-Recipe Digest by KitPATh <phannema@...> on Apr 08, 1998