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Article: Dinner in minutes: Mushroom Pesto Pasta with Roasted Pepper Salad.(Knight Ridder/Tribune News Service)

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Knight Ridder/Tribune News Service
Article date:
July 17, 2000
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Pesto is an uncooked sauce made with fresh basil, parsley, olive oil and Parmesan cheese. It originated in Genoa, Italy and is a light and refreshing choice for a summer dinner.

Saute some meaty portobello mushrooms and add them to the pesto to complete this flavorful pasta dish in the time it takes to boil pasta.

I accompanied the dish with Roasted Pepper Salad. Roasting red peppers intensifies their flavor and gives them a smoky taste. Making your own are great, but not on my schedule for a weekday meal. I find that canned or jarred roasted peppers work will with this summer salad.

This meal contains 600 calories per person with 27 percent ...

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