Paradise Pasta with Pine Nuts

By ghinman

Ingredients

• 1/3 cup of Pine Nuts
• 1 lb. mushrooms
• 1 med. size onion
• 4 cloves of garlic, minced or pressed
• 1 tbs. salad oil
• 1 tsp. ea. of dried basil leaves and dried oregano leaves
• 4 cups of broccoli flowerets
• 1 small red bell pepper, stemmed and thinly sliced
• 1 1/2 cups of regular strength chicken broth
• 4 About 4 cups of hot cooked angel hair pasta, drained
• 1/2 About 1/2 cup of freshly shredded parmesan cheese
• Salt and pepper

Details

Servings 4

Preparation

Step 1

In a 10 to 12 in. frying pan, over medium heat, stir pine nuts often until golden, about 8 minutes; pour from pan anc set aside.
Rinse, drain, and thinly slice mushrooms. Finely chop the onion. In frying pan, combine mushrooms, onion, garlic, oil, basil and oregano. Cover and cook over high heat, stirring often, until liquid accumulates. Uncover and stir often until vegetables are lightly browned, about 8 minutes. Add broccoli, bell pepper, and broth. Bring to a boil and cook, covered until broccoli is just tender when pierced, about 5 minutes.
Pour pasta into a large shallow bowl. Pour vegetables and juices onto pasta. Sprinkle with pine nuts and parmesan cheese. Add salt and pepper to taste.