Summer Garlic Mushrooms and Mostaccioli


serve 4


2 1/2 cups dried Mostaccioli pasta
1/4 cup olive oil
3 cups of baby bella mushrooms, sliced
1/2 onion, sliced
10-12 garlic cloves, cut in half
1/2 red pepper, julienned
3/4 cup sun-dried tomatoes, rehydrated in water and chopped
1 cup fresh basil, loosely packed and coarsely chopped
1 tsp salt
1 Tbsp lemon zest
1/2 tsp ground white pepper
1 tsp Herbes de Provence


Bring 6 to 8 cups of water to boil in a large pot.

Meanwhile start on the vegetable mixture. Slice and preapre all the vegetables. Heat 1/8 cup olive oil and saute’ onions, garlic, mushrooms and pepper for 5-7 minutes.

Start cooking pasta at this point according to package directions.

Rehydrate sun-dried tomatoes by covering the tomatoes in water for 10 minutes prior to sauce preparation. Drain liquid, when ready, and chop and add to onion mixture. Cook for another 5 minutes.

Add the basil and the rest of the spices with the remaining olive oil. Cook for another 5-7 minutes.

After pasta has been cooked al dente, drain water and bring pasta back to large pot. Add the vegetables and toss the lemon zest.

Serve on each plate and drizzle with a little more olive oil and use Parma if you like. ENJOY!

  1. Mimì 25 June 2010 at 09:04

    Mom what colors and flavors .. The picture makes fabulously the idea of the goodness of these pasta! Excellent! : D

  2. Pizza pie 19 July 2010 at 08:23

    Pasta pasta pasta! Wow we love pasta! This one is specially colored and well presented! “She” is telling me: eat me eat me! Don’t you hear this? Very strange “she” is almost screaming!!! 😉 Bye bye.

  3. EleonoraNW3 20 July 2010 at 13:14

    @Pizza: I DO actually…”she” desperately wants to be eaten 😛

  4. Nadir 28 September 2010 at 15:18

    Mostaccioli? in Italy this type of pasta is called Penne 🙂

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