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MAIN DISHES- PASTA-
vegetarian:
Penne with Mushrooms, Tomato &
Gorgonzola Cheese
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Penne
with Mushrooms, Tomatoes & Gorgonzola Cheese |
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The gorgonzola
melts on top to add a delicious flavor to this dish...
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4
Tbs |
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olive oil |
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12
oz |
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fresh mushrooms, sliced |
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1
tsp |
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basil |
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1
tsp |
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thyme |
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1
tsp |
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oregano |
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˝
tsp |
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crushed red pepper |
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2
large |
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tomatoes, chopped |
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12
Tbs |
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chicken broth |
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1
tsp |
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chopped fresh garlic |
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4
Tbs |
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chopped fresh parsley |
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salt
and pepper to taste |
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16
oz |
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penne pasta, cooked and drained |
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12
oz |
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Gorgonzola cheese, crumbled |
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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. |
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2 |
Combine hot
pasta with mushroom mixture in large bowl,
tossing to mix. Spoon onto serving platter and
sprinkle with Gorgonzola cheese. Serve
immediately. |
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Servings: 4 |
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Cooking
Tips |
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*Try substituting
the gorgonzola for one the whole family enjoys... |
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**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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