Roasted Red Bell Pepper Pasta |
|
 |
Prep Time: 5 Minutes Cook Time: 20 Minutes |
Ready In: 25 Minutes Servings: 6 |
|
In Los Angeles, my cousin made variations of this every single night and it is the best combination of flavors for a pasta that I have ever had! Everyone I have made it for has begged me to make it again and again... but always use SHREDDED parmesan! (Great with French Bread) Ingredients:
1/4 cup olive oil |
1 large onion, chopped |
3 cups sliced mushrooms |
1 (15 ounce) jar roasted red peppers |
2 (12 ounce) packages penne pasta |
1 (12 ounce) container shredded parmesan cheese |
salt, to taste |
pepper, to taste |
onion powder, to taste |
garlic, to taste |
Directions:
1. Heat olive oil on medium to high heat in large skillet or wok.
2. Add mushrooms, onions and all seasonings and saute for 15 to 20 minutes (Stir-fry style).
3. Meanwhile, slice roasted red bell peppers as desired.
4. Add the peppers to onions and mushrooms and continue to saute for another 5 minutes.
5. Cook pasta and drain.
6. Toss contents of skillet in with pasta and the parmesan cheese (I always serve more parmesan in a separate bowl as well).
|
|