Recipe - Pasta Dautunno (Mf)

1 Onion
2 Red bell peppers
One half pound Fresh mushrooms; preferably
Shiitake or wild mushrooms
Three fourths pound Mediumsize pasta shells
One fourth cup Olive oil
One half pound Green beans
10 Fresh sage leaves; or 1/2
teaspoon dried sage
1 cup Chicken or vegetable broth
Salt and freshly ground
pepper to taste
One fourth cup Dry goat cheese; optional

Bring a large pot of salted water to a boil for the pasta. While water is
heating, peel and finely chop the onion. Core, seed and chop the red
peppers. Wipe the mushrooms clean with a damp paper towel, remove the stems
(you can reserve them for another usesuch as making stock), and thinly
slice the caps. Add the pasta to the boiling water and cook until tender
but still firm to the bite, about 8 to 10 minutes. Meanwhile, heat oil in a
large skillet over mediumhigh heat. Stir in onions and peppers, cover, and
reduce heat. Simmer until the vegetables are tender, about 5 minutes. While
this is cooking, trim the green beans and cut them into 1inch pieces.
Rinse, pat dry, and mince the sage. Add the chicken broth, mushrooms, green
beans, and sage to skillet. Cover and simmer over low heat until all the
vegetables are tender, about 5 minutes. Season with salt and pepper. Drain
the pasta and portion it out. Ladle some of the vegetables and sauce over
each portion, and crumble the goat cheese on top if you wish. Serve
immediately. Yield: 4 to 6 servings Copyright, 1997, TV FOOD NETWORK, G.P.,
All Rights Reserved MC Format by Gail Shermeyer, 4paws@netrax.net

Recipe by: PASTA MONDAY TO FRIDAY SHOW #PS6507

Posted to MCRecipe Digest V1 #939 by The Meades kmeade@idsonline.com on
Nov 30, 1997