Ted and I are away this weekend, celebrating our anniversary. I made this recipe earlier in the week. So easy and perfect for a quick, week night meal.
"Here is a really great dish and a twist on your traditional antipasto ingredients." – By Amanda
Makes 4 Servings – Found on page 129 of our book A Taste of Utica.
- 1 lb penne or bowtie pasta
- 1 jar roasted red peppers – large chop
- 1 medium sized Vidalia onion, chopped
- 3 cloves garlic, minced
- 8 oz mozzarella cheese – shredded
- 1 jar marinated mushrooms – cut in half
- 1 jar marinated artichoke hearts – large chop
- 2 TBS olive oil
Cook pasta according to package. Drain.
Sauté onion and garlic in 2 TBS olive oil. When lightly cooked, about 5 minutes over medium heat, add the mushrooms, artichoke hearts, and red peppers.
Let the mixture cook on low about 8 – 10 minutes.
Toss pasta with vegetables
and top with mozzarella.
Enjoy!
It's light. It's got flavor. It's perfect for a hot summer night!
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Comments: 3
I don't remember seeing it there...