🫙 From the Spice Rack
antipasto pasta
12 ounces linguine 3 tablespoons olive oil 4 large (5-inch diameter) portobello mushrooms, stemmed, dark gills removed, caps sliced 1/4 inch thick 6 ounces 1/8-inch...
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Ingredients7 items
Ingredients
- 12ouncelinguine
- 3tablespoonolive oil
- 4large (5-inch diameter) portobello mushrooms, stemmed,
- 6ounce1/8-inch thick slices genoa salami, cut into thin strips
- 1cupsliced vegetables and 6 tablespoons marinade from 16 ounce
- 2cupgrated asiago cheese, divided
- 2cupchopped fresh basil, divided
Directions
- 1
Antipasto Pasta 12 ounces linguine 3 tablespoons olive oil 4 large (5-inch diameter) portobello mushrooms, stemmed, dark gills removed, caps
- 2
Drain, reserving 1/2 cup pasta cooking liquid
- 3
Heat oil in same pot over medium-high heat
- 4
Add mushrooms
- 5
sauté until tender and brown, about 6 minutes
- 6
Add salami
- 7
toss 30 seconds
- 8
Add pasta, 1/2 cup cooking liquid, sliced vegetables, reserved marinade, and 1 1/2 cups cheese