Pasta with peppers and mushrooms

1 T Olive Oil
2 T butter, salted
1 medium Vidalia Onion, halved & sliced
3 cloves of garlic, minced
1 large red pepper, sliced into thin strips
2 C of fresh mushrooms, sliced
2 T fresh basil, chopped
2 T fresh parsley, chopped
1 12 oz package of whole wheat spaghetti, cooked and drained, conserve 1.5 c of cooking water for sauce
Salt and Pepper to taste
1 C grated Provolone Cheese

In large stockpot, cook pasta according to package instructions. Reserve 1 1/2 C of cooking water for use in sauce.

Over meduim-low heat in a large non-stick skillet, melt butter and oil together; add onion and cook 2 minutes. Add garlic, sliced red pepper and mushrooms. Cook vegetables until tender, approximately 3 minutes. Add wine and simmer until sauce reduces to one-half. Add pasta cooking water by 1/2 C increments and cook to desired sauce constancy.

Place drained pasta on serving platter. Add fresh herbs, grated cheese and sauce. Salt and pepper to taste. Toss all ingredients to coat pasta and serve immediately.

Makes approximately 6 1-cup servings. Goes well with fresh seafood.


Number of Servings: 6

Recipe submitted by SparkPeople user LTCDEB.