Sauteed in extra-virgin olive oil, chopped
leek and sliced portobella caps are seasoned with balsamic vinegar
and tossed with angel hair pasta.
Angel Hair Pasta
with Portobellas
10 ounces angel hair pasta
5 tablespoons extra-virgin olive oil
1 large leek or two bunches scallions, chopped
4 garlic cloves, finely minced
1 (6-ounce) package sliced Portobella caps
1 tablespoon balsamic vinegar
Salt and freshly ground pepper to taste
- Cook pasta cooked according to package
directions. Transfer to large serving bowl; keep warm.
- Meanwhile, heat oil in large skillet and
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
has evaporated. Add the balsamic vinegar, stir well, and season
with salt and pepper to taste.
- Pour sauce over pasta, gently toss to
combine and serve immediately.
Serves 4.
