Summer Garlic Mushrooms and Mostaccioli

While waiting for the water, rehydrate the sun-dried tomatoes in a small bowl of warm water for 10 minutes, then drain and chop them.

Ingredients

120 mL of Sun-Dried Tomato

Equipment

Bowl

Chefs Knife

Prepare the vegetables by slicing the onions, garlic, mushrooms, and peppers.

Ingredients

1 piece of Onion

3 cloves of Garlic

225 g of Mushrooms

240 mL of Mixed Vegetables

2½ mL of Black Pepper

Equipment

Cutting Board

Chefs Knife

Heat a portion of the olive oil in a large skillet over medium heat. Sauté the onions, garlic, mushrooms, and peppers for 5 to 7 minutes until softened.

Ingredients

2 cloves of Onion

2 cloves of Garlic

2 cloves of Mushrooms

2½ mL of Black Pepper

30 mL of Olive Oil

Equipment

Non-Stick Skillet

Add the pasta to the boiling water and cook according to package directions until al dente.

Ingredients

240 mL of Water

450 g of Pasta

Equipment

Large Stock Pot

Stir the chopped sun-dried tomatoes into the skillet with the vegetables and cook for an additional 5 minutes.

Ingredients

2 cloves of Sun-Dried Tomato

2 cloves of Mixed Vegetables

Equipment

Non-Stick Skillet

Stir in the basil, spice blend, and black pepper with the remaining olive oil. Cook for another 5 to 7 minutes to meld the flavors.

Ingredients

1¼ mL of Black Pepper

15 mL of Olive Oil

15 mL of Basil

5 mL of Spice Blend

Equipment

Non-Stick Skillet

Drain the pasta and return it to the pot. Add the vegetable mixture and lemon zest, tossing everything together until well combined.

Ingredients

2 cloves of Pasta

5 mL of Lemon Zest

Equipment

Colander

Large Stock Pot

Serve immediately, drizzled with a final touch of olive oil.

Ingredients

5 mL of Olive Oil

Equipment

Serving Dish