Antipasto Pasta

Ingredients:
  • 12 oz. linguine
  • 3 Tbsp olive oil
  • 4 large - 5-inch diameter portobello mushrooms, stemmed, dark gills removed, caps sliced 1/4 inch thick
  • 6 oz. 1/8-inch thick slices Genoa salami, cut into thin strips
  • 1 cup sliced vegetables and 6 Tbsp marinade from 16 oz. jar antipasto salad with olives
  • 2 cups grated Asiago cheese, divided
  • 2 cups chopped fresh basil, divided
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Preparation:

Cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain, reserving 1/2 cup pasta cooking liquid.

Heat oil in same pot over medium-high heat. Add mushrooms; sauté until tender and brown, about 6 minutes. Add salami; toss 30 seconds.

Add pasta, 1/2 cup cooking liquid, sliced vegetables, reserved marinade, and 1 1/2 cups cheese; toss until liquid thickens and coats pasta, about 3 minutes.

Mix in 1 1/2 cups basil. Season with pepper. Transfer to bowl. Sprinkle with 1/2 cup basil; serve with 1/2 cup Asiago cheese.

Servings:
Source:
Submitted by: Recipe Group Member
Date:






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