Okay...at last, the pasta recipe I promised. It is from the "American Beauty Celebrates With Pasta" booklet. This booklet was put out by The Pillsbury Co. in 1979.
I was wondering if the "American beauty" brand of pasta was still around so I searched the internet and found their website American Beauty Pasta. They are having a "free groceries for a year" contest. Why don't you enter? I did.
This little cookbook appears to be well-used, and why not? Pasta isn't just about spaghetti and macaroni and cheese. There are sections in this booklet for casseroles, side dishes, soups, salads, etc.
I chose a pasta side to go with the ribeyes I was serving.
Peas And Mushroom Toss
"Serve vegetables and pata all in one. It's perfect for a party buffet."
2 quarts water
2 teaspoons salt
1 tablespoon oil
4 1/2 cups American Beauty Wide Egg Noodles
1/4 cup chopped onion
1 cup sliced fresh mushrooms
1/4 cup margarine or butter
10-oz. pkg. frozen peas, thawed and drained
1 cup light cream
3/4 cup grated parmesan cheese
1/2 teaspoon salt
1/4 teaspoon pepper
Boil water in large deep pot with 2 teaspoons salt and oil (to prevent boiling over). Add noodles; stir to separate. Cook uncovered after water returns to a full boil for 6 to 7 minutes. Stir occasionally. Drain and rinse under hot water.
In Dutch oven or large skillet, cook onion and mushrooms in margarine over medium heat until onion is soft and mushrooms are tender. Stir in cooked noodles, peas and cream; cook until heated through. Remove from heat; toss with parmesan cheese, 1/2 teaspoon salt and pepper. Serve immediately. 16 (1/2-cup) servings.
What?! Sixteen servings? Well, it is a side dish after all. There's no reason you couldn't serve leftovers as a vegetarian main dish. Both Auntie and I loved this pasta. It was very creamy and flavorful. Also, we both thought some more mushrooms would not be amiss. I highly recommend. Lots of yummy leftovers!
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