This post is in honor of the letter “A” and part of Jenny Matlock’s Alphabet Thursday. For more amazing “A” posts, please click here http://jennymatlock.blogspot.com/
This is actually a recipe that a friend gave me a long time ago. I make it all the time! It’s also a good recipe to feed a crowd (just double or triple the amounts). It keeps well and left overs are great warmed up the next day for lunch…
1 box Penne pasta
1 package button mushrooms
1 bunch asparagus
small jar sun dried tomatoes in olive oil
1 large round of brie
minced garlic (optional, but wonderful!)
Wash the asparagus
chop in bite sized pieces
wash the mushrooms
put a few tablespoons of olive oil in a large skillet and add the asparagus and mushrooms
sun dried tomatoes
and garlic if you want (I want!)
remove the rind from the cheese and cut it up into small pieces
cook the pasta according to the package directions (use lots of salt in the cooking water!) Drain the pasta and put it in a large dutch oven
dump the vegetables on top
add the cheese
cover and place over very low heat until the cheese melts, stirring occasionally….
This is kind of my basic vegetarian pasta recipe. You can add more or less cheese, vegetables, etc.
To make it a little heartier, I sometimes saute a few chicken breasts, cut into bite sized pieces in a skillet until cooked through and then add it to the pasta.
Typically this dish would probably be paired with a white wine, but I love it with a glass of Pinot Noir….Print This Recipe
RMWTags: Main Dishes, Pasta, vegetarian
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