Capi's Favorite Pasta

      CAPI'S FAVORITE PASTA{}{}{}{}{}{}{}{}{}{}{}{}{}{}{}{}{}{}{}{}

      serves 4 - 6


      I lb. penned pasta, cooked al dente

      2 T. olive oil

      3 cloves garlic, minced

      4 green onions, chopped

      1/2 lb. mushrooms, wiped cleaned and sliced

      1 c. sun-dried tomatoes, thinly sliced

      1/4 c. parsley, chopped

      1/4 c. fresh basil, julienned

      3/4 to 1 cup vegetable broth

      1/2 lb. goat cheese

      salt and pepper to taste


      Prepare the pasta and set aside.{}


      Heat olive oil in a saute pan over medium heat.

      Add garlic and green onions; cook, stirring often, for 1 to 2 minutes.{}

      Add mushrooms and cook 2 minutes or until they begin to release their juices.

      Add sun-dried tomatoes and vegetable broth.{} Bring to a simmer.{} Now add the parsley and basil.{} Heat for 30 seconds.


      If pasta has been prepared earlier in the day, drop into a pot of boiling water to heat through just before serving.

      Crumble goat cheese into a mixing bowl.{} Add drained hot pasta and the garlic-mushroom mixture.{}{}Stir well and serve immediately.{}