 |
| |
 |
| |
 |
| |
 |
| |
 |
| |
 |
| |
 |
| |
 |
| |
 |
| |
 |
| |
 |
| |
 |
| |
 |
| |
 |
| |
 |
| |
 |
| |
 |
| |
 |
| |
 |
| |
 |
| |
 |
Ingredients:
2 zucchinis
1 cup cherry tomatoes
2 portobello caps
4 tablespoons olive oil
1/4 cup dry red wine
1/2 teaspoon salt (or to taste)
1 teaspoon Italian seasoning
8 to 10 ounces bow ties
Cut portobello caps in half.
Slice into this strips.
Pour olive oil into large skillet.
2 zucchinis
1 cup cherry tomatoes
2 portobello caps
4 tablespoons olive oil
1/4 cup dry red wine
1/2 teaspoon salt (or to taste)
1 teaspoon Italian seasoning
8 to 10 ounces bow ties
Cut portobello caps in half.
Slice into this strips.
Pour olive oil into large skillet.
Add portobellos.
Cook over medium heat for 2 to
3 minutes, uncovered, until
softened.
Meanwhile, slice zucchinis. Cut
stem end off and discard.
Slice zucchini into thin slices.
Add zucchini slices to
portobellos.
Add wine.
Add salt.
Add Italian seasoning. Cover
skillet with lid and cook 5
minutes over medium-low heat.
Meanwhile, bring large pot of
water to boil. If desired, add salt
to taste.
Cook over medium heat for 2 to
3 minutes, uncovered, until
softened.
Meanwhile, slice zucchinis. Cut
stem end off and discard.
Slice zucchini into thin slices.
Add zucchini slices to
portobellos.
Add wine.
Add salt.
Add Italian seasoning. Cover
skillet with lid and cook 5
minutes over medium-low heat.
Meanwhile, bring large pot of
water to boil. If desired, add salt
to taste.
Slice cherry tomatoes in half,
using paring knife.
Add tomatoes to skillet with
portobellos and zucchinis. Cover
skillet and cook for another 2 to
3 minutes, or until tomatoes are
softened. When ready, take off
heat and keep covered to keep
it warm.
When water comes to rapid boil,
add bow ties and bring to
second boil, stirring often to
prevent from sticking to bottom.
When water comes to second
boil, reduce heat to medium and
cook bow ties al dente (soft to
taste), about 8 minutes, or
according to package directions.
Stir occasionally.
Place colander into sink. When
pasta is soft and done, pour it
into colander to drain completely.
When still hot, place pasta onto
serving plates, top with cooked
portobellos and vegetables, and
serve immediately.
using paring knife.
Add tomatoes to skillet with
portobellos and zucchinis. Cover
skillet and cook for another 2 to
3 minutes, or until tomatoes are
softened. When ready, take off
heat and keep covered to keep
it warm.
When water comes to rapid boil,
add bow ties and bring to
second boil, stirring often to
prevent from sticking to bottom.
When water comes to second
boil, reduce heat to medium and
cook bow ties al dente (soft to
taste), about 8 minutes, or
according to package directions.
Stir occasionally.
Place colander into sink. When
pasta is soft and done, pour it
into colander to drain completely.
When still hot, place pasta onto
serving plates, top with cooked
portobellos and vegetables, and
serve immediately.
This delicious vegetarian dish offers a tasty blend
of portobello mushrooms and vegetables. You
may substitute wine with water or vegetable stock.
of portobello mushrooms and vegetables. You
may substitute wine with water or vegetable stock.
Portobello and Zucchini Bow Ties
Adapted from
1,000 Italian Recipes
1,000 Italian Recipes
© Copyright 2006-2009
cookstepbystep.com
cookstepbystep.com
 | |  | |  | |  | |  | |  |