Pasta Roma

Title:
Pasta Roma

Yield:
4 Servings

Categories:
Almonds,
Pasta,
Low-Fat,
Meatless




Ingredients:





     1 c  Dried tomato halves; snipped


          -into strips, (1-1/2 oz)


     8 oz Penne pasta


     3 tb Olive oil


     8 oz Mushrooms; sliced


     3    Cloves garlic; minced


   1/2 c  Sliced green onions


   1/3 c  Dry white wine


     1 tb Dried basil


   1/3 c  Freshly grated Asiago OR


          -Romano cheese


   1/2 ts Coarsely ground black pepper


   2/3 c  Slivered almonds; toasted *


          Salt; to taste






 In bowl cover tomatoes with hot water; set aside 15 minutes. Cook penne in


 salted boiling water just until tender, about 12 minutes. Meanwhile, heat


 oil in large nonstick skillet over high heat. Add mushrooms and garlic.


 Saute, tossing occasionally, until mushrooms begin to brown. Reduce heat to


 medium. Drain tomatoes and add to skillet with onions. Cook and toss 1


 minute. Mix in wine and basil; cook and toss 1 minute. Thoroughly drain


 penne and add to skillet with cheese, pepper, and almonds. Toss over medium


 heat just to heat through. Season with salt. Serve with additional grated


 cheese, if desired.


 


 Servings: 4


 


 * To toast almonds, spread in an ungreased baking pan. Place in 350 degree


 oven and bake 5 to 10 minutes or until almonds are light brown; stir once


 or twice to assure even browning. Note that almonds will continue to brown


 slightly after removing from oven.


 


 See http://www.almondsarein.com/ >Hanneman/Buster/MasterCook 1998/Ap


 


 Recipe by: Almond Board of California


 


 Posted to MC-Recipe Digest by KitPATh 
on Apr 08,


 1998