Eatables

While I was at the grocery store yesterday, I began contemplating what to make for dinner. My husband and I really love Italian cuisine, particularly pasta, so I went to the pasta isle and picked up a box of penne. On the back of the box I found this primavera recipe (though here it’s a little tweaked) and it turned out to be quite tasty. The next time I make this, I’ll have to try it out on company.

Prep: 20 minutes
Cook: 12 minutes
Makes: 4 servings

Ingredients

• 12 oz. penne pasta
• 3 tbsp olive oil
• 2-3 cloves of garlic, peeled and chopped
• 2 large green peppers, medium diced
• 2 cups mushrooms, sliced
• 2 large tomatoes, medium diced
• 3 tbsp Worcestershire sauce
• 1/2 cup water from cooking the pasta
• 3/4-1 cup Parmesan cheese
• Salt and pepper to taste

Steps

1. Cook the pasta according to package directions, drain and save 1/2 cup pasta water
2. Meanwhile, heat the olive oil in a medium skillet. Add the vegetables and cook for two minutes.
3. Add the Worcestershire sauce, pasta water, and cooked pasta.
4. Blend and simmer until hot.
5. Stir in the cheese, and season with salt and pepper. Enjoy!

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