Angel hair Pasta With Portabellas, Leeks And Balsamic Vinegar

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Angel hair Pasta With Portabellas, Leeks And Balsamic Vinegar

 

10 oz dried angel hair pasta

5 T extra-virgin olive oil

1 large leek or two bunches scallions, cut into 1/4-inch pieces including

some of the green

4 cloves garlic, minced

1 6-ounce package sliced portabella caps

1 T balsamic vinegar

salt

 

Pour the oil into a saute pan and heat over medium heat for

about 30 seconds.

Saute the leek for about 2 minutes until softened.

Add the garlic and saute for another 30 seconds.

Add the mushrooms and saute, stirring frequently, until the

mushrooms are wilted and the liquid they have given off has evaporated.

Add the balsamic vinegar, stir well, and season with salt to taste.

Bring a large pot of lightly salted water to a boil and add the

pasta, stirring to make sure the pasta is well separated.

Boil 2 to 3 minutes, until done.

Drain and transfer to a large bowl.

 

Makes 4 servings.

 

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