Recipe - Rigatoni With Mushrooms And Peppers Lhj

2 tablespoon Consorzio roasted garlic
flavored olive oi
12 ounce Mushrooms; cut or sliced up
3 md Assorted peppers; cut into
strips
1 pound Rigatoni pasta
1 teaspoon Salt
One fourth teaspoon Freshly ground pepper
One half cup Freshly grated Romano cheese

1. Heat oil in 12inch skillet over mediumhigh heat. Add mushrooms and
peppers; cook 5 minutes.

2. Meanwhile, start to cook pasta according to package directions,

3. Stir in salt and pepper into vegetables. Reduce heat to mediumlow and
cook, stirring occasionally, 10 minutes until vegetables are tender.

4. Drain pasta; reserve Three fourths cup pasta water. Add pasta water to skillet
with vegetables; bring to boil, scraping bottom to loosen browned bits.
Combine sauce with pasta in large serving bowl; toss with half the Romano.
Sprinkle top with remaining cheese. Serve immediately.

* Available from Napa Valley Kitchens, 8002881089.

Prep time: 15 minutes Cooking time: 23 minutes

(C) Copyright 1997, Meredith Corporation, All Rights Reserved.

NOTES : Roasted garlic flavored olive oil adds a nice twist to this pasta
dishbut regular or extravirgin olive oil work well too.

Recipe by: Ladies Home Journal

Posted to MCRecipe Digest V1 #942 by "abprice@wf.net" abprice@wf.net on
Dec 2, 1997