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Name: Rigatoni with Mushrooms and Peppers, Lhj
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 6
Cuisine: American
Ingredients: 3 md Assorted peppers; cut into; 1/2 c Freshly grated Romano cheese; 1 ts Salt; 2 tb Consorzio roasted garlic; 1/4 ts Black Pepper freshly ground; 12 oz Mushrooms; sliced; 1 lb Rigatoni pasta

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INGREDIENTS

3 md Assorted peppers; cut into
1/2 c Freshly grated Romano cheese
1 ts Salt
2 tb Consorzio roasted garlic
1/4 ts Black Pepper ; freshly ground
12 oz Mushrooms; sliced
1 lb Rigatoni pasta

Servings

INSTRUCTIONS

1. Heat oil in 12-inch skillet over medium-high heat. Add mushrooms and peppers; cook 5 minutes. 2. Meanwhile, start to cook pasta according to package directions, 3. Stir in salt and pepper into vegetables. Reduce heat to medium-low and cook, stirring occasionally, 10 minutes until vegetables are tender. 4. Drain pasta; reserve 3/4 cup pasta water. Add pasta water to skillet with vegetables; bring to boil, scraping bottom to loosen browned bits. Combine sauce with pasta in large serving bowl; toss with half the Romano. Sprinkle top with remaining cheese. Serve immediately. * Available from Napa Valley Kitchens, 800-288-1089. Prep time: 15 minutes Cooking time: 23 minutes (C) Copyright 1997, Meredith Corporation, All Rights Reserved. NOTES : Roasted garlic flavored olive oil adds a nice twist to this pasta dish--but regular or extra-virgin olive oil work well too. Recipe by: Ladies Home Journal Posted to MC-Recipe Digest V1 #942 by "abprice@wf.net" on Dec 2, 1997

NOTES

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Rigatoni with Mushrooms and Peppers, Lhj

3 md Assorted peppers; cut into
1/2 c Freshly grated Romano cheese
1 ts Salt
2 tb Consorzio roasted garlic
1/4 ts Black Pepper freshly ground
12 oz Mushrooms; sliced
1 lb Rigatoni pasta

1. Heat oil in 12-inch skillet over medium-high heat. Add mushrooms and  peppers; cook 5 minutes.    2. Meanwhile, start to cook pasta according to package directions,    3. Stir in salt and pepper into vegetables. Reduce heat to medium-low and  cook, stirring occasionally, 10 minutes until vegetables are tender.    4. Drain pasta; reserve 3/4 cup pasta water. Add pasta water to skillet  with vegetables; bring to boil, scraping bottom to loosen browned bits.  Combine sauce with pasta in large serving bowl; toss with half the Romano.  Sprinkle top with remaining cheese. Serve immediately.    * Available from Napa Valley Kitchens, 800-288-1089.    Prep time: 15 minutes Cooking time: 23 minutes    (C) Copyright 1997, Meredith Corporation, All Rights Reserved.    NOTES : Roasted garlic flavored olive oil adds a nice twist to this pasta  dish--but regular or extra-virgin olive oil work well too.    Recipe by: Ladies Home Journal    Posted to MC-Recipe Digest V1 #942 by "abprice@wf.net" <abprice@wf.net> on  Dec 2, 1997

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Nutrition

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Serving Size: 1 Serving (141g)
Recipe Makes: 6 Servings

Calories: 264
Calories from Fat: 37 (14%)

Amt Per Serving		% DV

	Total Fat 4.2g	6 %
	Saturated Fat 1.7g	8 %
	Monounsaturated Fat 0.9g
	Polyunsanturated Fat 0.8g
Cholesterol 63.2mg		19 %
Sodium 360.9mg		12 %
Potassium 227.7mg		6 %
Total Carbohydrate 44.8g		13 %
	Dietary Fiber 1.6g	7 %
	Sugars, other 43.1g
Protein 12.3g		18 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 264

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