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ACHTUNG: diese Ansicht ist noch experimentell, bei der Konvertierung in dieses Format können unter Umständen Textstellen verloren gegangen sein!
| 2 | Garlic heads* |
| 1/2 x ca. 450 g | mushrooms fresh, chopped |
| 1 Tasse | parsley fresh, chopped |
| 1/4 Tasse | olive oil |
| 1/4 Tasse | red wine |
| 1/2 Teelöffel | Dried basil leaves** |
| 1 Prise | black pepper freshly ground |
| 1 x ca. 450 g | Hot cooked vermicelli |
| 1 Esslöffel | Grated Parmesan or Romano ch |
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*(about 30 cloves); peeled and coarsely chopped **or 1 tablespoon chopped fresh In 2 quart microwave-safe casserole; combine garlic, mushrooms, parsley, and olive oil. Cover and microwave 4 to 5 minutes, stirring once, until vegetables are just tender. Stir in wine, basil and pepper. Cover and microwave 3 to 5 minutes, longer until vegetables are tender, stirring once. Toss with hot cooked pasta and garnish with grated cheese. Serve immediately while Hot! Good with green salad, some sourdough and wine, of your choice. For me, a red would do it. Enjoy It. (+ +)
(FNMN67B)
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