Wednesday, May 9, 2012
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!