Summer Garlic Mushrooms and Mostaccioli

Name: Summer Garlic Mushrooms and Mostaccioli
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4
Cuisine: Italian
Ingredients: 2 ½ cup Dried Pasta (2 1/2 cups dried Mostaccioli pasta); ¼ cup Olive Oil (1/4 cup olive oil); 3 cup Mushrooms (3 cups of baby bella mushrooms, sliced); ½ piece Yellow Onion (1/2 onion, sliced); 12 pieces Garlic (12 garlic cloves, cut in half); ½ piece Red Pepper (1/2 red pepper, julienned); ¾ cup Sun-dried Tomatoes (3/4 cup sun-dried tomatoes, rehydrated in water and chopped); 1 cup Basil (1 cup fresh basil, loosely packed and coarsely chopped); 1 tsp Table Salt (1 teaspoon salt); 1 tbsp Lemon (1 tablespoon lemon zest); ½ tsp Black Peppercorns (1/2 teaspoon ground white pepper); 1 tsp Herbes De Provence (1 teaspoon Herbes de Provence)

40 minItalian

Servings4

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Vegetarian
Vegan
Dairy Free
Pescatarian

Steps

1Bring 6 to 8 cups of water to boil in a large pot.
2Meanwhile start on the vegetable mixture. Slice and preapre all the vegetables.
3Heat 1/8 cup olive oil and saute' onions, garlic, mushrooms and pepper for 5-7 minutes.
4Start cooking pasta at this point according to package directions.
5Rehydrate sun-dried tomatoes by covering the tomatoes in water for 10 minutes prior to sauce preparation.
6Drain liquid, when ready, and chop and add to onion mixture. Cook for another 5 minutes.
7Add the basil and the rest of the spices with the remaining olive oil. Cook for another 5-7 minutes.
8After pasta has been cooked al dente, drain water and bring pasta back to large pot.
9Add the vegetables and toss the lemon zest.
10Serve on each plate and drizzle with a little more olive oil and use Parma if you like.