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Mini Farfalle Pasta Sidedish Recipe

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This recipe for Mini Farfalle Pasta Sidedish, by , is from The BENOIT Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Trish Bouquet
Added: Thursday, August 21, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1 (1 lb box) Mini Farfalle Pasta
2 (14.5 oz) Cans diced tomatoes with sweet onion
3 to 4 tbsp Extra virgin olive oil
1 sm carton of Fresh sliced mushrooms
15 to 20 oz Frozen corn kernels
1 c Fresh grated Parmesan cheese
1 to 2 tbls Dryed Chopped basil
Salt and Pepper

Directions:
Directions:
SAUTE mushrooms in olive oil over medium heat for 3 to 5 minutes.COOK pasta according to directions on box. ADD tomatoes to skillet and simmer for 2 or 3 minutes. ADD corn, mushroom slices and basil and simmer until frozen corn is completely warmed. SEASON with salt and pepper to taste. DRAIN pasta and toss with sauce. STIR in and top with cheese.

Number Of Servings:
Number Of Servings:
@ 8
Preparation Time:
Preparation Time:
@ 15 minutes
Personal Notes:
Personal Notes:
When I halve this receipe, I still use all of the mushrooms.
Tip for the day: Happy moments, PRAISE GOD; Difficult moments, SEEK GOD; Quiet moments, WORSHIP GOD; Painful moments, TRUST GOD; Every moment, THANK GOD!

 

 

 

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