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REC: Simple Quick Pasta Dinner
Wayne Boatwright wrote:
> This is more of a procedure than a recipe, but I make this whenever I > have limited time and not in a mood for a tomato based sauce. > > Quantites as desired: > > Unsalted Butter > Whole Garlic Cloves > Portobello Mushrooms > Pine Nuts > Fresh Italian Parsley > Freshly Grated Romano or Parmesan Cheese (or both) > Thin or regular spaghetti > Freshly Ground Black Peper > > In two sauté pans, melt unsalted butter over low heat. > > Slice whole garlic cloves into paper thin slices and add to one of > the sauté pans. Simmer garlic until transparent but not btowned. > > Slice mushroom in 1/8" thick slices and add to other sauté pan. > Sauté until mushrooms have given up their juices. > > Toast pine nuts, set aside. > > Finely chop the parsley and set aside. > > Cook spaghetti al dente in salted water. Toss gently with garlic, > mushrooms, pine nuts, parsley, and a grew grindings of black pepper, > including butter and juices from sauté pans. > > Sprinkle moderately with grated cheese and toss gently to combine. > > Serve on piping hot plates with additional grated cheese and black > pepper on the side. > > Sounds good, both as is and to play with. -- Jean B. |
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