1 box short pasta (rotini, elbow, etc)
1 Tbs olive oil
2 Tbs dried minced onion
2 cloves garlic, minced
1/2 lb shiitake mushrooms, stemmed and sliced
1 lb sugar snap peas, quartered
3/4 tsp salt
1/4 tsp pepper
3 Tbs balsamic vinegar
4 oz smoked mozzarella cheese, cut into thin slices
1) Preheat oven to 350F. Cook pasta according to package directions. Drain and set aside.
2) Meanwhile, heat oil in large skillet over medium heat, and saute onions, garlic and mushrooms for about 5 minutes, stirring often, until soft. Add snap peas, salt and pepper, and cook 3 minutes more. Stir in balsamic vinegar, and adjust seasonings, if necessary.
3) Mix vegetable mixture and pasta together. Turn into greased casserole dish and bake for 7 minutes, or until cheese is melted. Serve immediately.
Review: This was originally a sandwich recipe (minus the pasta, put everything into pitas and broil). I'm not a fan of making sandwiches and was glad to see this could be adapted to pasta. I was also glad to find that our local grocery store actually carries smoked mozzarella (I was doubtful). I'll be using it again this week. It reminds me of ham, due to the smoke flavor and it's super chewy. I like the recipe, but this didn't quite "wow" me.
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