Spaghetti Chitarra Parmigiana
Yield
4 servingsPrep
10 minCook
30 minReady
45 minLow Cholesterol, Trans-fat Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ¼ | cup |
olive oil
|
|
| 2 ½ | tablespoons |
butter
|
|
| 8 | medium |
mushrooms
sliced |
|
| 4 | cloves |
garlic
minced |
|
| 1 | dash |
hot chili peppers
crushed |
*
|
| 2 | teaspoons |
oregano
|
|
| 1 | x |
pasta
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 59 | ml |
olive oil
|
|
| 38 | ml |
butter
|
|
| 8 | medium |
mushrooms
sliced |
|
| 4 | cloves |
garlic
minced |
|
| 1 | dash |
hot chili peppers
crushed |
*
|
| 1E+1 | ml |
oregano
|
|
| 1 | x |
pasta
|
*
|
Directions
On medium heat, in a small, heavy skillet, heat two tablespoons of olive oil and add one tablespoon of butter.
When the butter is melted, add sliced mushrooms.
Sauté for about two minutes or just until mushrooms lose their crispiness.
Drain and set aside.
In a large skillet, put the remainder of the olive oil and butter.
Add garlic and stir on medium heat for about two minutes.
Add mushrooms, crushed chilies and oregano and sauté for about 20 seconds.
Add cooked pasta, salt and pepper to taste and toss all together until well mixed.
Serve hot, sprinkled with freshly grated Parmesan cheese.
