Serves 4 as a main dish
Ingredients:
4 T. butter, divided
8 cloves garlic, minced
1 lb. assorted mushrooms, sliced (I used one box of button and one box of baby bella)
1/2 t. dried basil
1/4 t. salt
1/8 t. ground black pepper
1/4 c. vegetable broth
1/4 c. white wine
2 T. olive oil
1 T. lemon juice
2 T. fresh parsley, chopped
2 t. fresh chives, chopped (optional)
parmesan cheese (optional)
1 lb. penne pasta
How:
Bring a large pot of salted water to boiling and add pasta. Cook according to directions on box to al dente.
In a large skillet, melt 2 T. butter over medium. Add garlic and saute for 30 seconds before adding mushrooms, basil, salt, pepper, vegetable broth and white wine. Cook until mushrooms are tender, about 6 minutes.
Add the remaining 2 T. butter, olive oil. and lemon juice. Let the butter melt and then bring to a boil for 3-5 minutes and let the sauce thicken to your liking. Add parsley and chives and then spoon over cooked pasta. Sprinkle with shredded parmesan cheese.
Enjoy!
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