Pasta d'Autunno
- 1 onion
- 2 red bell peppers
- 1/2 pound fresh mushrooms, preferably Shiitake or wild mushrooms
- 3/4 pound medium-size pasta shells
- 1/4 cup olive oil
- 1/2 pound green beans
- 10 fresh sage leaves, or 1/2 teaspoon dried sage
- 1 cup chicken or vegetable broth
- Salt and freshly ground pepper to taste
- 1/4 cup dry goat cheese-optional
- Bring a large pot of salted water to a boil for the pasta.
- While water is heating, peel and finely chop the onion.
- Core, seed and chop the red peppers.
- Wipe the mushrooms clean with a damp paper towel, remove the stems (you can reserve them for another use-such as making stock), and thinly slice the caps.
- Add the pasta to the boiling water and cook until tender but still firm to the bite, about 8 to 10 minutes.
- Meanwhile, heat oil in a large skillet over medium-high heat.
- Stir in onions and peppers, cover, and reduce heat.
- Simmer until the vegetables are tender, about 5 minutes.
- While this is cooking, trim the green beans and cut them into 1-inch pieces.
- Rinse, pat dry, and mince the sage.
- Add the chicken broth, mushrooms, green beans, and sage to skillet.
- Cover and simmer over low heat until all the vegetables are tender, about 5 minutes.
- Season with salt and pepper.
- Drain the pasta and portion it out.
- Ladle some of the vegetables and sauce over each portion, and crumble the goat cheese on top if you wish.
- Serve immediately.
onion, red bell peppers, mushrooms, pasta shells, olive oil, green beans, sage, chicken, salt, goat cheese
Taken from www.foodnetwork.com/recipes/pasta-dautunno-recipe.html (may not work)