Ingredients
-
12
-
2
-
8
-
2
-
1
-
8
-
1
-
1
-
1
-
5
-
-
-
-
-
Directions
Spaghetti With Tomatoes, Mushrooms, and Peppers, Made this up on the weekend and it was fantastic; am putting down what I remember because my husband can’t stop talking about it!, I couldn’t imagine this coming out good and not dry without the canned tomatoes…but I tried this recipe without them and it was delicious! I did use a bit more olive oil, and I also put a tiny bit in my noodles because they were sticking while waiting for the veggies to simmer. I will probably double the veggies and spices next time, because I like more veggies than noodles. used grated Romano cheese instead. Thanks for posting…this one is a keeper!, I’m not going to star this because it was good but I do think it needs the parmesan cheese to be 5 stars which I did not add I did however add some sea salt. I made ours gluten free using rice pasta, unrefined extra virgin olive oil adding a bit more when it seemed too dry, both dry basil and oregano, orange bell pepper, I chopped a organic tomato instead of the grape or cherry tomatoes as that is what I had on hand but if I was serving it to company I would have used as called for, for looks, I did add the optional canned plum tomatoes of good quality, plus the rest of the ingredients. Made for Veggie Swap 38 ~ September ~
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Steps
|
1
Done
|
Cook Pasta to Al Dente. |
|
2
Done
|
Warm Olive Oil Slowly. |
|
3
Done
|
Add Garlic, Basil, Oregano; Heat Gently For 10 Minutes to Allow Flavours to Mingle. |
|
4
Done
|
Saute Mushrooms, Pepper, and Tomatoes in the Oil/Herb Mixture. |
|
5
Done
|
Combine Pasta and Vegetable Mix. |
|
6
Done
|
Stir in Freshly Grated Parmesan. |
