PASTA--Tuscany Pastas

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* Exported from MasterCook *

 

Tuscany Pasta

 

Recipe By :

Serving Size : 6 Preparation Time :0:00

Categories : Pasta

 

Amount Measure Ingredient -- Preparation Method

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16 ounces angel hair pasta

2 tablespoons olive oil

10 cloves garlic -- sliced very thin

1 cup mushrooms -- sliced thin

1 cup fresh basil leaves -- chopped

3 tablespoons capers

1 red pepper, roasted, peeled, and -- chopped

1 cup unsalted sundried tomatoes, rehydrated -- chopped

1 cup fresh tomatoes -- chopped

2 cups carrots, thinly sliced diagonally

 

Roast pepper, remove skin, and chop.

In a large saucepan, start water for the pasta. While the water is coming

to a boil, begin making the sauteed vegetable mixture.

In a large skillet over med-high heat, saute garlic cloves until tender.

Turn temperature down a little and add mushrooms. Cook until they are tender.

Toss in basil, capers, chopped roasted peppers, rehydrated sundried tomatoes,

and fresh tomatoes, and heat thoroughly. Set aside.

Add pasta and carrots and to boiling water and cook for 3-5 minutes until

pasta is just tender (make sure carrots are sliced very thinly on the diagonal

so they will cook to al dente in this amount of time). Drain pasta and carrots

in colander.

Pour half of the drained pasta and carrots back in the pan they were cooked

in and add part of the garlic-vegetable mixture. Toss well to coat pasta

evenly. Then add remaining pasta and carrots and garlic-vegetable sauce and

toss well again to coat pasta. Serve immediately.

 

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* Exported from MasterCook *

 

Tuscany Pasta Toss

 

Recipe By :

Serving Size : 4 Preparation Time :0:00

Categories : Pasta

 

Amount Measure Ingredient -- Preparation Method

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1 9 oz pkg refrigerated fettuccine

2 cups chopped tomatoes

1/3 cup chopped fresh basil

1 4.5 oz jar sliced mushrooms -- drained

3 tablespoons olive or vegetable oil

2 tablespoons balsamic vinegar

1 tablespoon minced garlic

1/2 teaspoon salt

1/4 teaspoon cracked black pepper

4 oz. Gorgonzola or blue cheese -- crumbled (1 cup)

1/2 cup chopped walnuts

Fresh basil leaves -- if desired

 

Cook fettuccine to desired doneness as directed on package. Drain.

Meanwhile, in large serving bowl, combine tomatoes, chopped basil,

mushrooms, oil, vinegar, garlic, salt and pepper; mix well. Add cooked

fettuccine; toss to coat. Add cheese and walnuts; mix gently.

Garnish with basil leaves.

 

 

 

 

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NOTES : NOTES: prep time 20 mins.