Paradise Pasta with Pine Nuts  Laurie & Steve
1/3 cup pine nuts
1 pound mushrooms
1 medium-size (5-6 ounce) onion
4 cloves garlic, minced or pressed
1 tablespoon salad oil
1 teaspoon dried basil leaves
1 teaspoon dried oregano leaves
4 cups broccoli florets
1 small (about 4 ounce) red bell pepper, stemmed,
seeded and thinly sliced
1 & 1/2 cups regular-strength chicken broth
4 cups (approximately)
Hot cooked angel hair pasta (about
1/2 pound, dried and uncooked) drained
1/2 cup (approximately) freshly shredded Parmesan cheese
salt and pepper
Rinse, drain and thinly slice mushrooms. Finely chop the onion. In frying pan,
combine mushrooms, onion, garlic, oil, basil and oregano.
Cover and cook over high heat, stirring often, until liquid accumulates. Uncover
and stir often until vegetables are lightly browned, about 8 minutes. Add
broccoli, bell pepper, and broth. Bring to a boil and cook, covered, until
broccoli is just tender when pierced, about 5 minutes.
Pour pasta into a large, shallow bowl. Pour vegetables and juices onto pasta.
Sprinkle with pine nuts and Parmesan cheese. Add salt and pepper to taste.
4 servings
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