Pasta has no enormous appeal on its own, but when quickly cooked with peas, mushrooms, sun-dried tomatoes, and tossed in parmesan cheese, your palate will begin dancing after you take a bite out of this simple, quick, and light dish.
Heat a pan on 500º (there are temperature controls on the hot plates).
Pour in enough oil to coat the bottom of the pan (about ½ tablespoon).
Sauté onions, sun-dried tomatoes, and mushrooms in the hot oil until the onions become soft and translucent. Sauté the garlic for about 30 seconds (be careful not to burn it!) and toss in the pasta, followed by the parmesan cheese, which is located near the pizza section, and the peas.
Cook until the parmesan cheese has melted, and the pasta is warm.
Taste the pasta for seasoning; add salt and pepper to taste.
And remember, gathering all of the ingredients on a plate before cooking will prevent you from walking around in circles at the buffet.
Ingredients:
Oil
About 1 ½ tablespoons cup diced onions
About ¼ cup sundried tomatoes
About ¼ cup Mushrooms
About 1 teaspoon minced garlic (can use less)
About 1 cup of Farfalle or pasta of your choice
About ¼ cup peas
About 3 tablespoons parmesan cheese **
Salt & Pepper (to taste)
Kamran Siddiqi can be reached at thesophisticatedgourmet@gmail.com.
