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Capi's Favorite Pasta

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

serves 4 - 6

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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

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Prepare the pasta and set aside.{}

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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.

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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.{}

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