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Rosebud Pasta |
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Rosebud Pasta - print recipe
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| Yield: |
| 4 |
| Ingredients: |
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480 g
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cavatelli pasta |
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1/4 cup
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peanut oil |
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0.4 kg
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fresh mushrooms, sliced |
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10 clv
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garlic, thinly sliced |
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360 g
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jar of roasted red peppers, drained and coarsely chopped |
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300 g
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frozen French green beans, thawed |
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1/4 cup
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chopped fresh basil |
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1 tsp
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salt |
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1 tsp
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black pepper |
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| Method: |
Cook the pasta according to the package directions; drain.
Heat oil over medium heat in a large skillet.
Add the mushrooms and garlic, and saute' for about 5 minutes or until tender, stirring frequently.
Add the roasted peppers and green beans and continue cooking for about 5 minutes, stirring frequently.
Add the cavatelli, basil, salt, and pepper, and cook for approximately 3 to 5 minutes. |
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| Rating: 0 |
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