peppery portobello with pasta

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photo here:

http://www.quickandlightmagazine.com/q & lfeat.html

 

 

 

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<mx2 source= " MasterCook 6.0 " date= " February 08, 2001 " >

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<Nam>

Peppery Portobellos with Pasta

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<RcpE name= " Peppery Portobellos with Pasta " author= " " >

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* Exported from MasterCook *

 

Peppery Portobellos with Pasta

 

Recipe By :

Serving Size : 6 Preparation Time :0:00

Categories : Pasta

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 pound portabella mushrooms

12 ounces fettuccine pasta (uncooked)

1 teaspoon salt -- divided

4 tablespoons olive oil -- divided

3/4 teaspoon ground black pepper

1 tablespoon minced garlic

1/4 teaspoon crushed red pepper

1 15-oz. can crushed tomatoes in puree

1 cup vegetable broth

8 ounces fresh asparagus or green beans -- sliced diagonally

(about 1 1/2 cups of 1-inch pieces)

 

Bring a large covered pot of water to a boil. If using portobellos with stems,

remove them, trim and thinly slice. Slice portobellos; halve each slice.

 

To boiling water, add fettuccine; cook until barely tender, about 10 minutes.

Meanwhile, in a large nonstick skillet, heat 2 tablespoons of the oil over high

heat. Add mushrooms; cook and stir about 5 minutes. Sprinkle with 1/4 teaspoon

of the salt and the black pepper. Remove to a plate; cover loosely to keep warm.

 

In the same skillet, heat remaining 2 tablespoons oil. Add garlic, red pepper

and remaining 3/4 teaspoon salt; cook and stir over medium heat until garlic is

golden, 1 to 2 minutes. Immediately add crushed tomatoes and broth. Bring to a

boil; reduce heat to medium and simmer, uncovered, to blend the flavors and

thicken the sauce, about 5 minutes.

 

Add the asparagus; cover and cook until barely tender, about 2 minutes. Stir in

cooked mushrooms and any accumulated liquid. Drain pasta; place in a large

serving bowl or in individual bowls. Spoon mushroom mixture over pasta. Sprinkle

with chopped parsley, if desired.

 

Source:

" Quick and Light (magazine) 2001 Feb "

S(Illustration):

" http://www.quickandlightmagazine.com/q & lfeat.html "

- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 338 Calories; 10g Fat (27.2% calories

from fat); 11g Protein; 52g Carbohydrate; 4g Dietary Fiber; 0mg Cholesterol;

458mg Sodium. Exchanges: 3 Grain(Starch); 2 Vegetable; 2 Fat.

 

 

Nutr. Assoc. : 5943 3274 0 0 0 0 0 0 1582 26511 0

 

]]>

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<CatS>

<CatT>

Pasta

</CatT>

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<IngR name= " portabella mushrooms " unit= " pound " qty= " 1 " >

<INtI>

5943

</INtI>

</IngR>

<IngR name= " fettuccine pasta (uncooked) " unit= " ounces " qty= " 12 " >

<INtI>

3274

</INtI>

</IngR>

<IngR name= " salt " unit= " teaspoon " qty= " 1 " >

<IPrp>

divided

</IPrp>

</IngR>

<IngR name= " olive oil " unit= " tablespoons " qty= " 4 " >

<IPrp>

divided

</IPrp>

</IngR>

<IngR name= " ground black pepper " unit= " teaspoon " qty= " 3/4 " ></IngR>

<IngR name= " minced garlic " unit= " tablespoon " qty= " 1 " ></IngR>

<IngR name= " crushed red pepper " unit= " teaspoon " qty= " 1/4 " ></IngR>

<IngR name= " crushed tomatoes in puree " unit= " 15-oz. can " qty= " 1 " ></IngR>

<IngR name= " vegetable broth " unit= " cup " qty= " 1 " >

<INtI>

1582

</INtI>

</IngR>

<IngR name= " fresh asparagus or green beans " unit= " ounces " qty= " 8 " >

<IPrp>

sliced diagonally

</IPrp>

<INtI>

26511

</INtI>

</IngR>

<IngR name= " (about 1 1/2 cups of 1-inch pieces) " code= " T " ></IngR>

<DirS>

<DirT>

Bring a large covered pot of water to a boil. If using portobellos with stems,

remove them, trim and thinly slice. Slice portobellos; halve each slice.

</DirT>

<DirT>

To boiling water, add fettuccine; cook until barely tender, about 10 minutes.

Meanwhile, in a large nonstick skillet, heat 2 tablespoons of the oil over high

heat. Add mushrooms; cook and stir about 5 minutes. Sprinkle with 1/4 teaspoon

of the salt and the black pepper. Remove to a plate; cover loosely to keep warm.

</DirT>

<DirT>

In the same skillet, heat remaining 2 tablespoons oil. Add garlic, red pepper

and remaining 3/4 teaspoon salt; cook and stir over medium heat until garlic is

golden, 1 to 2 minutes. Immediately add crushed tomatoes and broth. Bring to a

boil; reduce heat to medium and simmer, uncovered, to blend the flavors and

thicken the sauce, about 5 minutes.

</DirT>

<DirT>

Add the asparagus; cover and cook until barely tender, about 2 minutes. Stir in

cooked mushrooms and any accumulated liquid. Drain pasta; place in a large

serving bowl or in individual bowls. Spoon mushroom mixture over pasta. Sprinkle

with chopped parsley, if desired.

</DirT>

</DirS>

<Srce>

Quick and Light (magazine) 2001 Feb

</Srce>

<AltS label= " Illustration "

source= " http://www.quickandlightmagazine.com/q & amp;lfeat.html " />

</RcpE></mx2>

 

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