Angelhair Pasta With Portabellas, Leeks And Balsamic Vinegar Recipe

• 10 ounce dry angelhair pasta
• 5 Tbsp. extra-virgin extra virgin olive oil
• 1 lrg leek or possibly two bunches scallions, cut into 1/4-inch pcs including some of the green
• 4 clv garlic, chopped
• 1 x 6-oz package sliced portabella caps
• 1 Tbsp. balsamic vinegar salt

1. Pour the oil into a saute/fry pan and heat over medium heat for about 30 seconds.
2. Saute/fry the leek for about 2 min till softened.
3. Add in the garlic and saute/fry for another 30 seconds.
4. Add in the mushrooms and saute/fry, stirring frequently, till the mushrooms are wilted and the liquid they have given off has evaporated.
5. Add in the balsamic vinegar, stir well, and season with salt to taste.
6. Bring a large pot of lightly salted water to a boil and add in the pasta, stirring to make sure the pasta is well separated.
7. Boil 2 to 3 min, till done.
8. Drain and transfer to a large bowl.
9. Makes 4 servings.

pasta, extravirgin extra virgin olive oil, scallions, garlic, portabella caps, balsamic vinegar salt

Taken from cookeatshare.com/recipes/angelhair-pasta-with-portabellas-leeks-and-balsamic-vinegar-65473 (may not work)