Rigatoni with mushrooms and peppers, lhj

6 Servings

Ingredients

Quantity Ingredient
2 tablespoons Consorzio roasted garlic flavored olive oi
12 ounces Mushrooms; sliced
3 mediums Assorted peppers; cut into strips
1 pounds Rigatoni pasta
1 teaspoon Salt
¼ teaspoon Freshly ground pepper
½ cup Freshly grated Romano cheese

Directions

1. Heat oil in 12-inch skillet over medium-high 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 medium-low and cook, stirring occasionally, 10 minutes until vegetables are tender.

4. Drain pasta; reserve ¾ 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, 800-288-1089.

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 dish--but regular or extra-virgin olive oil work well too.

Recipe by: Ladies Home Journal

Posted to MC-Recipe Digest V1 #942 by "abprice@..." <abprice@...> on Dec 2, 1997

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