2 tablespoons olive oil
2 cloves garlic, thinly sliced
1/2 teaspoon crushed red pepper
16 ounces cremini mushrooms, sliced
2 cups frozen peas
2 cups cherry tomatoes, halved
1 pound penne pasta
1 tablespoon fresh basil, chopped
Parmesan cheese, for serving
- Bring a large Farberware Classic Series Stainless Steel pot of salted water to a boil. Stir the penne into the boiling water. Cover the pot and return to boiling, stirring occasionally until pasta is tender but firm (al dente). Usually about 12 minutes.
- In a large Farberware Classic Series Stainless Steel skillet, heat olive oil, crushed red pepper and garlic over medium heat. Cook until garlic becomes fragrant. Add mushrooms. Continue to cook, stirring occasionally about 5 minutes or until mushrooms are lightly browned. Add peas and 1/4 cup of pasta water; cook 2 minutes. Remove from heat until pasta is ready.
- When ready drain pasta and add to skillet with vegetables. Return skillet to low heat and add tomatoes and basil; toss to coat. Season with salt and a splash of olive oil.
- Sprinkle with Parmesan cheese and serve immediately.