Summer Garlic Mushrooms and Mostaccioli

Ingredients

• •2½ cups mostaccioli pasta
• •¼ cup olive oil
• •3 cups baby bella mushrooms
• •½ onion
• •12 garlic cloves
• •½ bell pepper
• •¾ cup sun-dried tomatoes
• •1 cup basil
• •1 teaspoon salt
• •1 tablespoon lemon zest
• •½ teaspoon ground pepper
• •1 teaspoon herbes de provence

Method

Adapted from foodista.com

1. 1Bring 6 to 8 cups of water to boil in a large pot.
2. 2Meanwhile start on the vegetable mixture. Slice and preapre all the vegetables.
3. 3Rehydrate sun-dried tomatoes by covering the tomatoes in water for 10 minutes prior to sauce preparation.
4. 4Heat ⅛ cup olive oil.
5. 5Saute' onions, garlic, mushrooms and pepper for 5-7 minutes.
6. 6Start cooking pasta at this point according to package directions.
7. 7Drain liquid, when ready.
8. 8Chop.
9. 9Add to onion mixture.
10. 10Cook for another 5 minutes.
11. 11Add the basil and the rest of the spices with the remaining olive oil.
12. 12Cook for another 5-7 minutes.
13. 13After pasta has been cooked al dente, drain water and bring pasta back to large pot.
14. 14Add the vegetables.
15. 15Toss the lemon zest.
16. 16Serve on each plate and drizzle with a little more olive oil and use Parma if you like.