Yield: 6 Servings
|2 tablespoons||Consorzio roasted garlic flavored olive oi|
|12 ounces||Mushrooms; sliced|
|3 mediums||Assorted peppers; cut into strips|
|1 pounds||Rigatoni pasta|
|¼ teaspoon||Freshly ground pepper|
|½ cup||Freshly grated Romano cheese|
1. Heat oil in 12-inch skillet over medium-high heat. Add mushrooms and peppers; cook 5 minutes.
2. Meanwhile, start to cook pasta according to package directions, 3. Stir in salt and pepper into vegetables. Reduce heat to medium-low and cook, stirring occasionally, 10 minutes until vegetables are tender.
4. Drain pasta; reserve ¾ cup pasta water. Add pasta water to skillet with vegetables; bring to boil, scraping bottom to loosen browned bits.
Combine sauce with pasta in large serving bowl; toss with half the Romano.
Sprinkle top with remaining cheese. Serve immediately.
* Available from Napa Valley Kitchens, 800-288-1089.
Prep time: 15 minutes Cooking time: 23 minutes (C) Copyright 1997, Meredith Corporation, All Rights Reserved.
NOTES : Roasted garlic flavored olive oil adds a nice twist to this pasta dish--but regular or extra-virgin olive oil work well too.
Recipe by: Ladies Home Journal
Posted to MC-Recipe Digest V1 #942 by "abprice@..." <abprice@...> on Dec 2, 1997