Roasted Red Bell Pepper Pasta
In Los Angeles, my cousin made variations of this every single night and it is the best combination of flavors for a pasta that I have ever had! Everyone I have made it for has begged me to make it again and again... but always use SHREDDED parmesan! (Great with French Bread)
Ingredients
6 serv.Step-by-step instructions
- 1
Heat olive oil on medium to high heat in large skillet or wok.
- 2
Add mushrooms, onions and all seasonings and saute for 15 to 20 minutes (Stir-fry style).
- 3
Meanwhile, slice roasted red bell peppers as desired.
- 4
Add the peppers to onions and mushrooms and continue to saute for another 5 minutes.
- 5
Cook pasta and drain.
- 6
Toss contents of skillet in with pasta and the parmesan cheese (I always serve more parmesan in a separate bowl as well).
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