Main Dish, Mushrooms, Italian / Pasta / Pizza, Copy Cat / Restaurant
Ingredients:
10 ounces dried angel hair pasta
5 tablespoons extra-virgin olive oil
1 large leek or two bunches scallions
including some of the green
4 garlic cloves
1 package sliced portabella caps - (6 oz)
1 tablespoon balsamic vinegar
Salt
Directions: one line for each direction. When saved the lines will be numbered.
Pour the oil into a saute pan and heat over medium heat for about 30 seconds. Saute the leek for about 2 minutes until softened. Add the garlic and saute for another 30 seconds. Add the mushrooms and saute, stirring frequently, until the mushrooms are wilted and the liquid they have given off has evaporated. Add the balsamic vinegar, stir well, and season with salt to taste.
Bring a large pot of lightly salted water to a boil and add the pasta, stirring to make sure the pasta is well separated. Boil 2 to 3 minutes, until done. Drain and transfer to a large bowl.
This recipe yields 4 servings.
Comments: This low-fat preparation truly satisfies.
