Angel Hair Pasta With Portabellas Leeks And Balsamic Vinegar Recipes

Steps:

• Pour the oil into a saute pan and heat over medium heat for about 30 seconds.
• Saute the leek for about 2 minutes until softened.
• Add the garlic and saute for another 30 seconds.
• Add the mushrooms and saute, stirring frequently, until the mushrooms are wilted and the liquid they have given off has evaporated.
• Add the balsamic vinegar, stir well, and season with salt to taste.
• Bring a large pot of lightly salted water to a boil and add the pasta, stirring to make sure the pasta is well separated.
• Boil 2 to 3 minutes, until done.
• Drain and transfer to a large bowl.

Steps:

• Open the can of tomatoes.
• Do not drain, but dump the whole thing in a non-metallic bowl.
• Stir in the balsamic vinegar, black pepper, basil, and salt if you really think you need it.
• Most canned tomatoes have enough salt for this, and if you're using no-salt tomatoes, its probably because you're not SUPPOSED to have the salt.
• So drop the salt shaker, buddy.
• Let the tomatoes, et al, stand about 10 minutes.
• Sauté garlic in olive oil until translucent.
• Do not brown.
• Remove skillet from the burner, leaving garlic and oil in pan.
• Set aside.
• If you haven't already, put on a pot of water to boil for the pasta.
• A big pot, so it has lots of elbow room.
• People should stick together, not pasta.
• Hmmm, that should be a commercial.
• Drain the tomatoes, catching the juice in the skillet with the sauteed garlic.
• Bring this to a boil and then simmer until the liquid is reduced by about 1/3.
• It needs to do this in order to concentrate the flavors a bit.
• While the liquid is reducing, drop the pasta into the boiling water, and cook according to package directions, just until al dente.
• When the pasta is done, drain and keep hot if the sauce is not done yet.
• Once the liquid has reduced enough, add the tomatoes, and heat briefly.
• You want them to get HOT, not MUSHY.
• Pour all this over the hot pasta and toss.
• Serve immediately, nice and hot, passing parmesan to let everyone top their own.
• This goes nicely with my Green Bean Compromise and a tossed salad with my Extremely Bad Breath Garlic& Green Olive Dressing, but serve what you like.
• I won't mind.

Steps:

• Prep the tomatoes, garlic, etc-- before boiling the pasta.
• Boil pasta while making the rest of the dish.
• Saute garlic in olive oil.
• Add tomatoes and cover, simmering for 7-10 minutes with the balsamic vinegar and seasonings until tomatoes fall apart.
• Cut basil leaves and toss all ingredients together, including Parmesan cheese.
• Serve additional Parmesan on the side, if desired.

Steps:

• Place hot pasta in a large bowl; stir in the green onions.
• Mix the mustard, parsley, basil, and black pepper into the vinegar.
• Whisk the olive oil into the balsamic vinegar mixture.
• Pour over pasta and mix well.
• Serve, or cover and chill up to next day.

Steps:

• Combine scallions, bell pepper, zucchini, tomatoes, garlic, balsamic vinegar, and olive oil in shallow baking dish.
• Bake at 400 degrees for about 30 minutes (stirring once), or until vegetables are tender.
• Cook pasta in boiling water according to package directions.
• Drain hot cooked pasta and toss with vegetables and serve.

Steps:

• In a large nonstick skillet, saute onion in 1 tablespoon oil until tender. Add half of the garlic; saute 1 minute longer. Transfer to a small bowl; set aside. , In the same skillet, cook chicken in 1 tablespoon oil over medium heat for 5-7 minutes or until juices run clear. Remove from the heat. Add 1 tablespoon pesto; toss to coat. Stir in half of the onion mixture. Transfer to a bowl; keep warm., Cook pasta according to package directions. Meanwhile, add mushrooms and butter to the skillet; cover and cook over medium heat for 5-7 minutes or until tender. Reduce heat to low. Add spinach; cover and cook for 2-3 minutes or until wilted. Drizzle with 1 tablespoon vinegar and remaining onion mixture; cook and stir until heated through. Keep warm., In a small saucepan, combine 1 tablespoon pesto and remaining vinegar and garlic. Cook and stir until heated through. , Drain pasta; toss with remaining oil and pesto. On two plates, form pasta into a circle, leaving a hole in the center. Place mushrooms with spinach mixture in the center; top with chicken mixture. Drizzle with garlic pesto mixture. Sprinkle with Romano and Parmesan.