Pasta With Mushrooms and Peppers

Makes 4 servings

* 1/4 cup (60 mL) extra-virgin olive oil

* 4 cloves garlic, minced

* 1/2 lb (225 g) fresh mushrooms, sliced

* 1/2 tsp (2 mL) hot pepper flakes

* 1 red bell pepper, thinly sliced

* 1 lb (450 g) shaped dry pasta, such as penne rigate, rotini OR farfalle

* 1/4 cup (60 mL) chopped fresh flat-leaf parsley

* 1 tsp (5 mL) salt

In a large, heavy frying pan, heat oil over medium-high heat and cook garlic, mushrooms and hot pepper flakes, stirring, for about 10 minutes or until mushrooms release their liquid. Add the red peppers and saute until the peppers are soft and the mushrooms turn golden brown.

Meanwhile, in a large pot of boiling salted water, cook pasta for about 10 minutes, or until tender but firm to the bite (al dente).

Drain, reserving 1 cup (250 mL) of the cooking water; return pasta to the pot.

Add mushroom mixture, parsley and salt, tossing to combine.

Add enough of the reserved pasta cooking water to moisten mixture to your taste.

Approximate nutrition per serving: 320 calories, 13 g fat, 8 g protein, 45 g carbohydrates, 4 g fibre

-- Italian Express: 150 Fast and Easy Family Favourites, by Emily Richards