Whole Wheat Rotini with Chevre, Cherry Tomatoes, and Portobello Mushrooms (For 4)
-4 cloves garlic, minced
-1 tbsp Evoo
-2 portobello mushroom caps, sliced
-Cherry tomatoes, halved
-3 ounces fresh chevre
-3/4 cup dry white wine
-1 tbsp fresh basil, chopped
-1 lb whole wheat rotini
- Cook rotini until al dente
-in a large skilled over medium high heat brown the garlic in olive oil
-add the mushrooms and cook until tender, about 5 minutes
-add in the cherry tomatoes and cook for another minute
-add in the wine and reduce for 5 minutes
-add in the chevre and pasta and stir until incorporated
-add salt and pepper to taste and garnish with the basil
-Caleb
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