Pasta d'autunno (mf)

4 Servings

Ingredients

Quantity Ingredient
1 Onion
2 Red bell peppers
½ pounds Fresh mushrooms; preferably Shiitake or wild mushrooms
¾ pounds Medium-size pasta shells
¼ cup Olive oil
½ pounds 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
¼ cup Dry goat cheese; optional

Directions

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 use-such 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 medium-high 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 1-inch 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@...

Recipe by: PASTA MONDAY TO FRIDAY SHOW #PS6507 Posted to MC-Recipe Digest V1 #939 by The Meades <kmeade@...> on Nov 30, 1997

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