Date: Mon, 19 Jun 1995 19:18:29 -0700
From: Michelle Dick (artemis@shell1.best.com)
PENNE WITH MUSHROOMS, ARTICHOKE HEARTS AND DRIED TOMATOES
From Arlyn Hackett's _Menu Magic_
1/2 cup extra-dry vermouth
1/2 lb sliced mushrooms
2 ounces dried tomatoes
1/4 cup minced shallots
4 cloves garlic, finely minced
1/4 t fresh black pepper
9 oz frozen artichoke hearts
6 ounces canned unsalted vegetable juice cocktail
10 small sliced black olives (appx 5 grams fat)
2 T rinsed capers
6 oz dry penne pasta
4 quarts boiling water
Simmer vermouth, mushrooms, dried tomatoes, shallots, garlic and black
pepper over low heat for 30 minutes, covered. Add artichoke hearts
and vegetable juice cocktail and simmer uncovered for 15 more minutes.
Add olives and capers and cook for 5 minutes. Add more vermouth as needed
Meanwhile cooke penne al dente. Mix pasta and sauce and serve.
Makes 4 servings.
kwvegan vegan