Recipe - Peppy Pesto Pasta

8 ounce Tricolored pasta; such as
orzo or short fusilli
(twists)
1 tablespoon Olive oil
1 lg Onion; (for 1 cup chopped)
20 Alreadypeeled baby carrots;
(for 1 cup cut or sliced up )
1 pack Already cut or sliced up mushrooms; (8
oz.)
2 tablespoon Commercially prepared pesto
One half cup Shredded Parmesan cheese

1. Bring 2 One half quarts of unsalted water to a boil in a covered 4 One half quart
(or larger) Dutch oven or soup pot. When the water reaches a rapid boil,
add the pasta and cook according to package directions until firmtender.

2. Heat the oil on medium in a 12inch nonstick skillet. Peel and coarsely
chop the onion, adding it to the skillet as you chop. Cut the carrots into
1/4inch slices and add them to the skillet. Raise the heat to mediumhigh.

3. Add the mushrooms to the skillet and cook until they release their
liquid, about 5 minutes. Stir frequently. Remove the skillet from the heat
until the pasta is ready.

4. Drain the pasta and pour it into the skillet with the vegetables. Add
the pesto and Parmesan and stir well to coat the pasta. Serve at once.
Serves 4.

Approximate values per serving: 378 calories (29 percent from fat), 12 g
fat (3.5 g saturated), 11 mg cholesterol, 15 g protein, 53 g carbohydrates,
329 mg sodium, 5 g dietary fiber.

If you need a new peppedup pasta dish, try today's Peppy Pesto Pasta.
Tricolored pasta looks best, but any short or small noodle will do.

Sara's notes: I added an extra tablespoon of pesto and increased parmesan
to Three fourths cup. also may have added a few more noodles (I used farfalle.)
busted by sara horton 5/5/98

Recipe by: Desperation Dinners Column

Posted to TNT Recipes Digest by Horton Family dhorton@jazz.cybermedia.net
on May 12, 1998