Recipes

Michelle's Pasta Pomodoro With Peas & Wild Mushrooms

• 4 ripe tomatoes, seeded - diced
• 4 cloves garlic, finely sliced
• 1 Tbsp. garlic powder
• 1/2 cup olive oil
• 1/4 cup fresh basil chiffonade (roll leaves up & slice thin)
• Salt & Pepper
• ½ Cup Chicken Broth
• 1 Cup Frozen Peas
• 5-6 Large Mushrooms (Optional)
• 1 pound penne (or any favorite pasta), cooked al dente
• ¼ Cup Red Pepper Flakes (Optional)
• ¼ Cup Fresh Grated Parmesan or Romano Cheese

Recommended Products

Extra-virgin Olive Oil

Parmigiano Reggiano

In a large pot – begin to boil enough water with 2 tbs. salt to cook 1/lb pasta al dente (to the tooth – slightly firm). Continue to boil pasta (approx 7 – 10 minutes)…..While pasta is boiling….. In a medium sauté pan (frying pan) heat oil over medium heat add garlic & sauté for about a minute…until you smell the garlic aroma. DO NOT BROWN OR BURN. Add tomatoes, mushrooms, salt, dash of pepper. Pour in the chicken broth, add peas & cook another minute. When pasta is done – strain & put into large serving bowl, pour the sauce on top – stir…..add red pepper flakes & parmesan cheese. Stir to combine. Instead of peas you could add any veggie of your choice.
ENJOY!!!!! Add crusty bread & a side salad to make a perfect meal!

Yield: 2 servings
Prep Time: 0 hr 15 mins
Cook Time: 0 hr 15 mins
Ready In: 0 hr 15 mins
   
Category: Main Course
Main Ingredient: Pasta
Cooking Method: Sauteing
Nationality: Italy
Special Diet: Vegetarian
Recipe Tags: mushrooms pasta Peas italian
   

Chef's Note & Story

I just love to play around with fresh ingredients! LOVE this one! So easy & delicious.

  • BurninLoveBBQ