Angel Hair Pasta with Portobellas
Sautéed in extra-virgin olive oil, chopped leeks and sliced portobella caps are seasoned with balsamic vinegar and tossed with angel hair pasta.
10 ounces dry 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 sauté the leek for about 2 minutes until softened. Add the garlic and sauté for another 30 seconds. Add the mushrooms and sauté, 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.
Makes 4 servings.