PORTOBELLO RIGATONI

[Guest guest]

PORTOBELLO RIGATONI

 

2 cups rigatoni uncooked

6 ounces Portobello mushrooms sliced and halved, gills removed

1 medium red bell pepper thinly sliced

1 tablespoon butter

1 cup vinaigrette

1/2 cup red onion thinly sliced

8 cups mixed salad greens

1/2 cup grated cheese of your choice

 

Cook rigatoni according to package directions. Drain. Meanwhile, in 10inch

nonstick skillet melt butter until sizzling; add mushrooms and peppers. Cook

over mediumhigh heat, stirring occasionally, until peppers are crisp tender

(4 to 5 minutes). Add cooked rigatoni, salad dressing, and onion to skillet;

toss gently to coat. To serve, place salad greens on large serving platter

or 4 individual dinner plates; top with mushroom mixture; sprinkle with cheese.

Yield: 4 servings.