Wednesday, May 9, 2012

Portabella Pasta

 An adaptation of a recipe from a former coworker...

Cook noodles according to package.  Remember to save some pasta water when draining the pasta.  The original recipe called for ziti, but I had these very cool pasta rings from the Italian grocery store, so I used those. 

Saute sliced red onion in 1/2 T olive oil and 1/2 T butter until onion is browned.  Add 1 tsp sugar and continue to cook.  Transfer to serving bowl when mostly browned.  In same pan melt 1 T butter and add 2 cloves garlic, minced, 4 oz sliced button mushrooms and 8 oz sliced portabella mushrooms.  Cook until browned and add to serving bowl.  To serving bowl add handful chives, 4 oz crumbled chevre, 2 T Parmesan, 1/2 c pasta cooking water.   Stir until combined.

This is a recipe that adapts well...add artichokes, asparagus, red pepper, zucchini...any vegetable needing to find its way into your body! Substitute parsley for the chives...or bleu cheese for the chevre....  A couple grinds of black pepper and a very light sprinkling of sea salt from Sicily......yum!

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