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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 4 |
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I have had several requests for this recipe that I created while throwing together things I had in the fridge. Ingredients:
3 elephant garlic cloves (roasted in foil) |
2 red bell peppers (roasted and skinned) |
1/2 lb mixed wild mushroom, sliced |
1 cup basil, torn in pieces |
1/2 cup kalamata olive, pitted & sliced |
1/2 cup feta cheese, cubed |
2 cups fresh tomatoes, skinned & chopped |
2 tablespoons butter |
1 lb spaghetti |
2 tablespoons butter |
1 cup heavy cream |
1/4 cup parmesan cheese |
Directions:
1. Saute mushrooms in butter until golden.
2. Chop roasted garlic and slice red peppers.
3. Make alfredo sauce (simmer together butter, cream & parmesan cheese).
4. Cook pasta.
5. Put pasta in a serving bowl and top with alfredo sauce, then scatter all other ingredients over top.
6. Serve immediately.
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