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Grilled Vegetable Pasta Primavera
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Ingredients:
2 Tbs. Olive Oil
3 Tbs. Garlic, chopped
3 Tbs. Shallots, minced
1/4 tsp. Crushed Red Pepper
1/4 tsp. Salt
1 tsp. Oregano, dry
3 Tomatoes, diced
15 Basil Leaves, sliced thin
| Ingredients:
12 Ounces Fettuccini, uncooked
2 Portobello Mushrooms
1 Recipe Grilled Vegetables
1.5 Cups Vegetable Stock
3 Tbs. Pine nuts
2 Tbs. Grated Romano Cheese, optional
1 Tbs. Olive Oil
2 Tbs. Chopped Parsley
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Prepare one recipe of grilled vegetables with the addition of two portobello mushrooms.
When cool, cut grilled vegetables into one inch pieces.
Slice the cooked mushrooms as shown in photo.
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Chop garlic and shallots.
Gather and measure salt, pepper and oregano.
Boil pasta and drain.
Spray pasta with a bit of cold water to stop the cooking and leave to drain in colander.
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Dice tomatoes and slice basil.
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Place oil into a large, hot pan.
Add garlic, shallots, salt, pepper and oregano.
Cook and stir ingredients for half a minute.
Garlic should just begin to turn brown.
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Add tomato-basil to the pan.
Cook and stir for a couple of minutes.
Tomatoes will break down and get saucy.
Add vegetable stock to pan and bring to a boil.
Boil for a minute and add the pasta.
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As pasta begins to warm, add the mushrooms and grilled vegetables.
Stir a few times and add the parsley and cheese.
Stir a few more times making sure that all ingredients are hot.
Serve pasta garnished with pine nuts and a drizzle of olive oil.
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