Home




Antipasto Pasta

You'll Need:

12 ounces linguine
3 tablespoons olive oil
4 large (5-inch diameter) portobello mushrooms, stemmed,
dark gills removed, caps sliced 1/4 inch thick
6 ounces 1/8-inch thick slices Genoa salami, cut into thin strips
1 cup sliced vegetables and 6 tablespoons marinade from 16 ounce
jar antipasto salad with olives
2 cups grated Asiago cheese, divided
2 cups chopped fresh basil, divided

Procedure:

Cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain, reserving 1/2 cup pasta cooking liquid. Heat oil in same pot over medium-high heat. Add mushrooms; saut� until tender and brown, about 6 minutes. Add salami; toss 30 seconds. Add pasta, 1/2 cup cooking liquid, sliced vegetables, reserved marinade, and 1 1/2 cups cheese; toss until liquid thickens and coats pasta, about 3 minutes. Mix in 1 1/2 cups basil. Season with pepper. Transfer to bowl. Sprinkle with 1/2 cup basil; serve with 1/2 cup Asiago cheese.

Category: Pasta



Categories
Appetizers (284)
Barbecue (293)
Bread (296)
Breakfast (226)
Cakes (214)
Casserole (209)
Chinese_Foods (54)
Dessert (334)
Drinks (150)
Fish_And_Seafoods (306)
Greek (156)
Halloween (181)
Holiday (141)
Japanese_Foods (42)
Kids (73)
Main_Meals (119)
Meats (321)
Mexican (62)
Miscellaneous (68)
Modified_Diet (21)
Pasta (283)
Pies_And_Pastries (292)
Quick_And_Easy (16)
Salad (232)
Soups (140)
Special_Filipino_Delicacies (60)
Starter (20)
Thanks_Giving (162)
Vegetables (90)
Vegeterian (133)
Western_Foods (25)
 

Copyright 2010 Food at Home