04-02-2005, 05:11 PM
1 (16 ounce) package cavatelli pasta
1/4 cup peanut oil
3/4 pound fresh mushrooms, sliced
10 garlic cloves, thinly sliced
1 (12 ounce) jar roasted red peppers, drained and
coarsely chopped
1 (10 ounce) package frozen French green beans, thawed
1/4 cup chopped fresh basil
1 teaspoon salt
1 teaspoon black pepper
Cook the pasta according to the package directions; drain.
Meanwhile, in a large skillet, heat the oil over medium heat. Add the mushrooms and garlic, and sauté for 5 minutes or until tender, stirring frequently.
Add the roasted peppers and green beans and continue cooking for 5 minutes, stirring frequently. Add the cavatelli, basil, salt, and pepper, and cook for 3 to 5 minutes, or until heated through. Serve immediately.
Garnishing tip: If you want this to look like it does when they serve it at Chicago's Rosebud Cafe, garnish it with a sprinkle of fresh chopped parsley.
1/4 cup peanut oil
3/4 pound fresh mushrooms, sliced
10 garlic cloves, thinly sliced
1 (12 ounce) jar roasted red peppers, drained and
coarsely chopped
1 (10 ounce) package frozen French green beans, thawed
1/4 cup chopped fresh basil
1 teaspoon salt
1 teaspoon black pepper
Cook the pasta according to the package directions; drain.
Meanwhile, in a large skillet, heat the oil over medium heat. Add the mushrooms and garlic, and sauté for 5 minutes or until tender, stirring frequently.
Add the roasted peppers and green beans and continue cooking for 5 minutes, stirring frequently. Add the cavatelli, basil, salt, and pepper, and cook for 3 to 5 minutes, or until heated through. Serve immediately.
Garnishing tip: If you want this to look like it does when they serve it at Chicago's Rosebud Cafe, garnish it with a sprinkle of fresh chopped parsley.