Ingredients with Measurements:
- 1 pound prescinseua pasta
- 1 tablespoon olive oil
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 1 onion, sliced
- 8 ounces mushrooms, sliced
- 2 garlic cloves, minced
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon red pepper flakes
- 1/4 cup grated Parmesan cheese
- Fresh parsley, chopped (optional)
Special Equipment Needed:
- Large pot for boiling pasta
- Large skillet
Step-by-Step Instructions:
1. Bring a large pot of salted water to a boil. Add the prescinseua pasta and cook according to package instructions until al dente. Drain and set aside.
2. While the pasta is cooking, heat the olive oil in a large skillet over medium-high heat. Add the sliced bell peppers and onion and cook for 5-7 minutes, stirring occasionally, until they start to soften.
3. Add the sliced mushrooms, minced garlic, salt, black pepper, and red pepper flakes to the skillet. Cook for another 5-7 minutes, stirring occasionally, until the mushrooms are tender and the vegetables are lightly browned.
4. Add the cooked prescinseua pasta to the skillet and toss everything together until the pasta is coated in the vegetable mixture.
5. Sprinkle the grated Parmesan cheese over the top of the pasta and vegetables and stir until the cheese is melted and everything is well combined.
6. Serve the prescinseua with mushrooms and peppers hot, garnished with chopped fresh parsley if desired.
Time:
Preparation time: 10 minutes
Cooking time: 20 minutes
Temperature:
Medium-high heat
Serving size:
4-6 servings
Nutritional information:
Calories: 320
Fat: 7g
Carbohydrates: 53g
Protein: 12g
Sodium: 380mg
Fiber: 4g
Sugar: 6g
Substitutions for ingredients:
- Prescinseua pasta can be substituted with any other short pasta shape, such as penne or fusilli.
- Any type of bell pepper can be used, or you can use a combination of different colors.
- Any type of mushroom can be used, such as button, cremini, or shiitake.
Variations:
- Add cooked chicken or shrimp to make it a more substantial meal.
- Use different vegetables, such as zucchini, eggplant, or cherry tomatoes.
- Add a splash of white wine or chicken broth to the skillet when cooking the vegetables for extra flavor.
Tips and Tricks:
- Be sure to salt the pasta water generously to add flavor to the pasta.
- Don't overcook the vegetables - they should be tender but still have some texture.
- If the pasta seems dry, add a splash of pasta water to the skillet to loosen it up.
Storage Instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
Reheat in the microwave or on the stovetop, adding a splash of water or chicken broth if needed to loosen the pasta.
Presentation Ideas:
Serve the prescinseua with mushrooms and peppers in a large serving bowl, garnished with chopped parsley.
Garnishes:
Chopped fresh parsley
Pairings:
- Serve with a side salad dressed with a simple vinaigrette.
- Pair with a glass of red wine, such as Chianti or Sangiovese.
Suggested Side Dishes:
- Simple green salad
- Roasted vegetables
- Garlic bread
Troubleshooting Advice:
- If the pasta is too dry, add a splash of pasta water or chicken broth to the skillet to loosen it up.
- If the vegetables are sticking to the skillet, add a bit more olive oil to the pan.
Food Safety Advice:
- Be sure to cook the pasta and vegetables to the appropriate temperature to ensure they are safe to eat.
- Store leftovers in the refrigerator promptly.
Food History:
Prescinseua is a type of pasta that originated in the Abruzzo region of Italy. It is a short, tube-shaped pasta that is often used in soups and stews.
Flavor Profiles:
This dish is savory and slightly spicy, with a mix of sweet bell peppers, earthy mushrooms, and salty Parmesan cheese.
Serving Suggestions:
Serve the prescinseua with mushrooms and peppers as a main course for lunch or dinner.
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