PEPPERY PORTABELLAS WITH PASTA

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PEPPERY PORTABELLAS WITH PASTA

 

1 lb. Portabella mushrooms, without stems

12 oz. fettuccine pasta, uncooked

4 T. olive oil, divided

1 tsp. salt, divided

3/4 tsp. ground black pepper

1 T. minced garlic

1/4 tsp. crushed red pepper

1 (15 oz.) can crushed tomatoes in purée

1 C. chicken or vegetable broth

8 oz. fresh asparagus or green beans, sliced diagonally in 1-inch pieces

 

Bring a large, covered pot of water to a boil. Trim and thinly slice

mushrooms; halve each slice. Add pasta to boiling water; cook until barely

tender, about 10 minutes.

 

Meanwhile, in a large, non-stick skillet, heat two tablespoons of oil over

high heat. Add mushrooms; cook and stir about five minutes. Sprinkle with

1/4 teaspoon of salt and black pepper.

 

Remove to a plate; cover loosely to keep warm.

 

In the same skillet, heat remaining two tablespoons of oil. Add garlic, red

pepper and remaining 3/4 teaspoon salt. Cook and stir over medium high heat

until garlic is golden, about one to two minutes. Immediately add crushed

tomatoes and chicken broth. Bring to a boil, reduce heat to medium and

simmer, uncovered, to blend the flavors and thicken sauce, about five

minutes.

 

Add asparagus or green beans; cover and cook until barely tender, about two

minutes. Stir in cooked mushrooms and any accumulated liquid. Drain pasta;

place in large serving bowl or individual bowls. Spoon mushroom mixture over

pasta. Sprinkle with chopped parsley, if desired.

 

 

Language is an _expression of thought. Everytime you speak, your mind is on

Parade Exodus 20:8-11 & Hebrews 4:9

 

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