1. boil penne according to directions

2. meanwhile heat oil in large skillet over medium heat. add mushrooms and sautee till brown and juicy and cooked throughout, about 10 minutes, stirring often

3. Add garlic, toss and cook 2 minutes. stir in tomatoes and peas and cook 2 minutes or until the tomatoes are hot throughout. mix in the cream, basil, salt, pepper and boil 1 minute

4. drain penne and return it to the pot, or place it in a large pasta bowl. pour over sauce, sprinkle with parmesan, then toss.

eat and say yum.

Jeanne Lemlin: Simple Vegetarian Pleasures

4

30

that cup of peas, they can be substituted for different vegetables.

i like to use more mushroom, and less pasta, because i like it more vegetably than pasta-y.

1 lb penne

2 tbsp olive oil

.75 lb portobello mushrooms, slices .5" thick

4 cloves garlic, minced

3 plumb tomatoes, seeded and diced

1 cup frozen peas

0.5 cup heavy cream

1 tbsp fresh basil, or .5 teaspoon dried

.25 tsp salt

Generous serving freshly ground black pepper

.25 cup parmesan