After the long holiday weekend, I was wiped out. Being in the sun all weekend can really do a number on energy. When I got home late Sunday night, all I wanted to do was crash but my stomach was begging for dinner. So I reached for the easiest thing in my pantry: Pasta!
I ran out of tomato sauce and forgot to pick up diced tomatoes when I was at the store last, so I whipped up a garlic and oil sauce, threw in some veggies and viola! I had a full meal in minutes.
8 oz rigatoni
8 oz frozen peas
16 ounces fresh mushrooms, sliced
6 tbsp butter
2 cloves garlic, minced
salt and pepper
1) Cook noodles as directed on package. Drop frozen peas in with the noodles during the last two minutes of cooking.
2) In a medium skillet, melt 4 tbsp of butter over medium heat. Add mushrooms. Cook 5 to 7 minutes, until tender and golden brown. Remove from skillet and set aside.
3) In the same skillet, add 2 more tbsp of butter and saute garlic. Stir in at least 1/2 cup of oil, or more depending on how saucey you like your pasta. Add salt and pepper to taste.
4) Combine veggies, sauce and noodles and serve.