Spring Break
U Can Cook
Sarah Kopman-Fried
Issue date: 11/6/07 Section: Focus
I've been getting a lot of requests of late for quick and easy meals that can substitute for full dinners. This pasta dish is great because it cooks in about 20 minutes, but tastes like it took much longer. Plus, as an added bonus, you only end up using a pot, a pan and a bowl, so not every piece of kitchenware ends up in the sink.
Ingredients:
1 jar of tomato-based pasta sauce
1 jar of alfredo sauce
1 can pitted ripe olives, halved
1 16-ounce package fresh mushroom slices
1 red bell Pepper, chopped
1 white onion, chopped
1 Tablespoon olive oil
1 package bow tie pasta
chicken or shrimp if desired
Directions:
1. Combine both jars of pasta sauce in a saucepan on top of stove over low heat.
2. Add halved ripe olives and simmer.
3. Meanwhile, saute the mushrooms, red pepper and onions in olive oil on medium heat until tender.
4. Add to saucepan, simmer 15 minutes.
5. Cook bow tie pasta according to directions on package. Drain.
6. Transfer pasta to a bowl. Spoon flamingo sauce over pasta.
7. Add chicken or shrimp if desired.
Contact Sarah Kopman-Fried at
Sarah.Kopman-Fried@UConn.edu.
Ingredients:
1 jar of tomato-based pasta sauce
1 jar of alfredo sauce
1 can pitted ripe olives, halved
1 16-ounce package fresh mushroom slices
1 red bell Pepper, chopped
1 white onion, chopped
1 Tablespoon olive oil
1 package bow tie pasta
chicken or shrimp if desired
Directions:
1. Combine both jars of pasta sauce in a saucepan on top of stove over low heat.
2. Add halved ripe olives and simmer.
3. Meanwhile, saute the mushrooms, red pepper and onions in olive oil on medium heat until tender.
4. Add to saucepan, simmer 15 minutes.
5. Cook bow tie pasta according to directions on package. Drain.
6. Transfer pasta to a bowl. Spoon flamingo sauce over pasta.
7. Add chicken or shrimp if desired.
Contact Sarah Kopman-Fried at
Sarah.Kopman-Fried@UConn.edu.
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