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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Tomato-Mushroom Bow Tie Pasta Recipe

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This recipe for Tomato-Mushroom Bow Tie Pasta is from A collection of Favorites from Mrs. Schuller's FCS Classes & Home, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
8 oz. uncooked bow tie pasta
1/2 lb. fresh mushrooms, sliced
1/2 cup sliced green onions
2 garlic cloves, minced
1 tbsp. butter or margarine
1 tbsp. olive or canola oil
2 pounds plum tomatoes, peeled, seeded, and chopped
1/4 cup minced fresh basil or 4 tsp. dried basil
2 tbsp. minced fresh parsley
1/2 tsp. salt
1/2 tsp. pepper
1/4 tsp. shredded Parmesan cheese
Directions:
Directions:
Cook pasta according to package directions. Meanwhile, in a large nonstick skillet, saute the mushrooms, onions, and garlic in butter and oil for 5 minutes or until tender. Add tomatoes; cook, uncovered, over medium heat for 10 minutes or until tender, stirring occasionally. Stir in the basil, parsley, salt and pepper; cook 2-3 minutes longer.
Drain pasta; top with tomato mixture and Parmesan cheese. Yield: 6 servings.

One serving (1 cup pasta with 3/4 cup sauce and 1 tbsp. cheese) equals 358 calories, 10 g. fat (4 g. saturated), 13 mg cholesterol, 469 mg sodium, 56 g carbs, 6 g fiber, 14 g. protein)
Personal Notes:
Personal Notes:
Also makes a great cold salad.

 

 

 

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