Garlic Peppers & Pasta
aka: Ted's Penne Noodles
an original recipe by Ted McMillan
| Ingredients | |
2 - 4 |
Tablespoons of olive oil |
1 |
Green pepper (sliced into 2" - 3" strips) |
1 |
Red pepper (sliced into 2" - 3" strips) |
1 |
Yellow pepper (sliced into 2" - 3" strips) |
1 |
Small zucchini or yellow summer squash (quartered lengthwise and sliced) |
1-2 |
Teaspoon(s) of minced garlic |
1 |
Cup of diced sweet onion |
1 |
One pound box (16 ounces) of Penne (or Mini Penne) pasta or other style |
1 |
One pound box (16 ounces) of fresh mushrooms (diced into medium pieces) |
2 |
Medium sized cans of diced tomatoes |
1 |
Cup Chardonnay wine (You must like the taste) |
1 |
Pound of meat (shrimp, lobster, sausage, ... ) |
1 |
Container of shredded Parmesan cheese |
| Directions | |
| Pour the olive oil into a 5 quart pot | |
| Add the sliced peppers | |
| Add the diced onion | |
| Add the sliced squash | |
| Add the minced garlic | |
| Add the sliced mushrooms | |
| Turn the heat on high and stir occasionally | |
| Start cooking the pasta in another pot | |
| Add the Chardonnay wine to the pot and bring to a low boil | |
| Add the two cans of tomatoes | |
| Add your choice of meat | |
| Drain the pasta and rinse under cold water | |
| Pour pasta into the pot with the peppers and stir | |
| Serve with Parmesan cheese, the rest of the wine, and garlic bread |
