Pasta With Sun-Dried Tomatoes |
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Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 6 |
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A simple sauce tossed with your favorite pasta for a quick yet healthy dish. Sun-dried tomatoes and mushrooms provide a nice meaty texture for those who choose not use meat. Personally, I add a pound of jumbo shrimp at the end and substitute clam juice or seafood broth for chicken broth. This meal is served with a caesar salad and Texas toast After the sauce has cooked to desired thickness, just toss the pasta and you are ready for a treat. My idea, my version. Takes less than an hour minutes to prepare. Ingredients:
8 ounces pasta |
1/2 cup diced onion |
1/4 cup diced celery |
1/4 cup red bell pepper |
1 cup sliced mushrooms |
1/2 cup sun-dried tomato |
2 cups chicken stock |
1 (6 ounce) can tomato sauce |
2 tablespoons tomato paste |
1/2 teaspoon sugar |
1/4 teaspoon salt |
1/4 teaspoon pepper |
fresh parmesan cheese |
chicken, pork (optional) or beef (optional) |
Directions:
1. Boil your favorite pasta, drain and set aside. I use eight ounces.
2. In a large saute pan, add 1 tbls. of veggie oil. To the oil add 1/2 cup diced onions; 1/4 cup diced celery; 1/4 cup red bell pepper (or green, yellow) 1 cup sliced mushrooms. Saute veggies until tender (8 minutes). To the softened veggies add 1/2 cup sun-dried tomatoes( not the ones packed in oil). Add salt and pepper to taste. To this mixture add 2 cups of chicken broth. Cook mixture until it begins to thicken. Add a teas. of sugar. Stir in one small can unsalted tomato sauce or 2 tablespoons of tomato paste. At this point you can add cooked cubes of chicken, some shrimp or shredded beef.
3. Add veggie mixture to pasta and toss. Grate fresh parmesan cheese over plated pasta.
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