Late Saturday Night Pasta
Created on 09/24/11
3 tomatoes sliced about ½” thick
3 tablespoons Olive Oil
½ pound of asparagus chopped into 1-1/2” pieces
10 ounces of button mushrooms (use any mushroom you like)
½ cup of fresh Parmesan Cheese, grated
1 pound of whole grain pasta, cooked according to the package directions
Salt / Pepper
Prepare the pasta according to the package directions.
Preheat Broiler on low heat. I have an electric stove so I am able to control the broiler heat. For gas stoves, you will have to monitor and watch the tomatoes carefully as gas stoves tend to cook faster.
Slice tomatoes about ½” thick and lay on a cookie sheet or a stone. Lightly salt and pepper the slices. Sprinkle 1 tablespoon of olive oil on tomatoes. Put tomatoes on 2nd rack in the oven so that the broiler can cook the tomatoes. The cooking time should not be more than 10 minutes for gas stoves cooking time may be less. Take cooking sheet out and sprinkle grated Parmesan Cheese on each slice of tomato and return back to the broiler. Increase to high heat and leave in oven long enough to have a golden color on the cheese.
In a sauté pan over medium high heat, heat up 2 tablespoons of olive oil. Sauté the mushrooms for approximately 5 minutes and add the chopped asparagus to the pan. Continue to sauté for another 3 to 5 minutes until asparagus is heated thoroughly. The asparagus should have some bite to it and not soft and soggy.
On a plate, layer with pasta, 3 tomato slices, asparagus mushroom stir fry, 1 tablespoon of Parmesan cheese and 3 more tomato slices on top.