CNYEats A Taste of Utica Light Pasta

Ted and I are away this weekend, celebrating our anniversary.  I made this recipe earlier in the week. So easy and perfect for a quick, week night meal.

“Here is a really great dish and a twist on your traditional antipasto ingredients.” – By Amanda

Makes 4 Servings – Found on page 129 of our book A Taste of Utica.

• 1 lb penne or bowtie pasta
• 1 jar roasted red peppers – large chop
• 1 medium sized Vidalia onion, chopped
• 3 cloves garlic, minced
• 8 oz mozzarella cheese – shredded
• 1 jar marinated mushrooms – cut in half
• 1 jar marinated artichoke hearts – large chop
• 2 TBS olive oil

Cook pasta according to package. Drain.

Sauté onion and garlic in 2 TBS olive oil.  When lightly cooked, about 5 minutes over medium heat, add the mushrooms, artichoke hearts, and red peppers.

Let the mixture cook on low about 8 – 10 minutes.

Toss pasta with vegetables

and top with mozzarella.

Enjoy!

It’s light.  It’s got flavor.  It’s perfect for a hot summer night!