Herself's Recipes

This is a nice quick summer dish. It is something one of the local restaurants serves up.

1 pound baby portabella mushrooms sliced thin
1/2 sweet onion sliced thin
1 cup canned diced tomatoes, drained well
1 cup pine nuts
1 cup uncooked spinach packed tight

1 cup feta

1 stick butter ( 1 pound )
garlic to taste
olive oil
1 pound pasta noodles

Boil the pasta until done.

In a skillet put grated garlic and butter. Add in mushrooms, onion, pine nuts, tomatoes and spinach and cool until done.

Strain the pasta and toss with olive oil to keep from sticking ( ~ tablespoon or so ). Divide pasta among 4 bowls.

Top pasta with cooked vegetables.

Top with crumbled feta.

Serves 4

This is totally easy to make and presents quite elegantly. You can use more mushrooms than the one pound this recipe requires. After all you can’t have too many mushrooms. We ate this dish in a Providence area Italian restaurant we stumbled upon one week.

1 pound of pasta, cooked and drained.
1/2 cup sun dried tomatoes packed in oil
1 cup oil ( I used 1/2 cup oil from the sun dried tomatoes and 1/2 cup olive )
1 pound mushrooms sliced, ( use various mushrooms make sure to have at least half wild mushrooms )
1/2 cup pine nuts
basil, fresh or dried and grated
grated Parmesan or Romano cheese

To make sauce:

Dice sun dried tomatoes small in a food processor
Put tomatoes, pine nuts, mushrooms and oil in large skillet and cook until mushrooms are cooked through

Put it all together:
Put some pasta on each plate
Spoon topping over pasta
Sprinkle basil over top
Sprinkle cheese over top