Ingredients
VEGIE SAUTE
2tbs of Olive Oil
1 or 2 crushed and chopped garlic
1/4c of chopped white onion
1 or 2 chopped fine Serrano peppers
1c of thinly sliced fennel
2c greenbeans, fresh
2c chopped tomatos
~2c of small portabellos, sliced
(bite size pieces)
1/4c parmessiano reggiano
PASTA (small penne)~2-3c of pasta
Follow instructions on package for pasta preparation.
Preparation
In a large skillet add o.o., garlic, onion, and serrano pepper. Saute for ~3-4min. Add fennel and greenbeans: cook for ~6-7 min. Add tomatos next: cook for ~4 min. Add the mushrooms and let Gizo simmer for another 10 min. The fennel and greenbeans will be aldente. In a large ceramic bowl (after draining pasta) toss vegie combo, pasta, and cheese together and serve.
