When it comes to easy comfort food, one of my favorite things is pasta. Last night, I kept it simple and dressed up whole wheat penne and shells with a hodgepodge of ingredients I had on hand.
In a skillet, I sautéed green bell peppers and mushrooms in olive oil. Once the penne was cooked, I poured it into the mixture, along with a few tablespoons of Ragu’s traditional sauce. I probably could have used a spice or two (and definitely a little more sauce), but the mushrooms and olive oil stood out to my taste buds.
Not bad for only 20 minutes in the kitchen!
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