PENNE W/ MUSHROOMS, TOMATO & GORGONZOLA CHEESE
4 Tbs olive oil
12 oz fresh mushrooms, sliced
1 tsp basil
1 tsp thyme
1 tsp oregano
½ tsp crushed red pepper
2 large tomatoes, chopped
12 Tbs chicken broth
1 tsp chopped fresh garlic
4 Tbs chopped fresh parsley
salt and pepper to taste
16 oz penne pasta, cooked and drained
12 oz Gorgonzola cheese, crumbled
1. Heat olive oil in large sauté pan over medium-high heat. Add mushrooms, basil, thyme, oregano and red pepper. Mix well. Sauté until mushrooms are tender. Stir in the tomatoes. Sauté for 1 minute. Add broth and garlic and mix well. Simmer for 1 minute. Stir in the parsley; season with salt and pepper.
2. Combine hot pasta with mushroom mixture in large bowl, tossing to mix. Spoon onto serving platter and sprinkle with Gorgonzola cheese. Serve immediately.
*Try substituting the gorgonzola for one the whole family enjoys…
**When cooking pasta, use plenty of boiling water with a little vegetable oil and a pinch of salt. Cook until pasta is tender but still firm to the bite (al dente). Drain quickly and add a small amount of butter or oil before serving. This helps the pasta stay moist, and it won’t stick together.
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