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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Ingredients:
8 ounces uncooked farfalle (bow-tie pasta) |
2 tablespoons olive oil, divided |
1 1/3 cups julienne-cut red bell pepper (about 1 large pepper) |
1 cup sliced cremini mushrooms (about 2 ounces) |
1 cup thinly sliced shiitake mushroom caps (about 2 ounces) |
3 garlic cloves, minced |
3 tablespoons balsamic vinegar |
1 tablespoon dijon mustard |
1/4 teaspoon salt |
6 cups gourmet salad greens |
1/2 cup (2 ounces) finely grated asiago cheese |
freshly ground black pepper (optional) |
Directions:
1. Cook the pasta according to the package directions, omitting the salt and fat.
2. While the pasta is cooking, heat 1 tablespoon oil in a large nonstick skillet over medium heat. Add bell pepper, mushrooms, and garlic, and sauté for 10 minutes. Combine 1 tablespoon oil, vinegar, mustard, and salt in a large bowl.
3. Drain pasta. Add pasta, salad greens, and mushroom mixture to bowl; toss well. Serve with cheese and black pepper, if desired.
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