Summer Garlic Mushrooms and Mostaccioli
Details
- Serving Size: 4
- Dairy-Free: True
- Vegan: True
- Vegetarian: True
- Weight Watchers: 12 Points
Cuisine
- side dish
- lunch
- main course
- main dish
- dinner
Ingredients
- 2 1/2 cups dried Mostaccioli pasta
- 1/4 cup olive oil
- 3 cups of baby bella mushrooms, sliced
- 1/2 onion, sliced
- 12 garlic cloves, cut in half
- 1/2 red pepper, julienned
- 3/4 cup sun-dried tomatoes, rehydrated in water and chopped
- 1 cup fresh basil, loosely packed and coarsely chopped
- 1 teaspoon salt
- 1 tablespoon lemon zest
- 1/2 teaspoon ground white pepper
- 1 teaspoon Herbes de Provence
Instructions
Bring 6 to 8 cups of water to boil in a large pot.
Meanwhile start on the vegetable mixture. Slice and preapre all the vegetables.
Heat 1/8 cup olive oil and saute' onions, garlic, mushrooms and pepper for 5-7 minutes.
Start cooking pasta at this point according to package directions.
Drain liquid, when ready, and chop and add to onion mixture. Cook for another 5 minutes.
Add the basil and the rest of the spices with the remaining olive oil. Cook for another 5-7 minutes.
After pasta has been cooked al dente, drain water and bring pasta back to large pot.
Add the vegetables and toss the lemon zest.
Serve on each plate and drizzle with a little more olive oil and use Parma if you like.
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