Name: Summer Garlic Mushrooms and Mostaccioli
Prep time: 15 min
Cook time: 19 min
Total time: 45 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 2.5 cups mostaccioli pasta; 0.25 cup olive oil; 3 cups baby bella mushrooms; 0.5 onion; 12 garlic cloves; 0.5 bell pepper; 0.75 cup sun-dried tomatoes; 1 cup basil; 1 teaspoon salt; 1 tablespoon lemon zest; 0.5 teaspoon ground pepper; 1 teaspoon herbes de provence

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Summer Garlic Mushrooms and Mostaccioli Recipe — Recipes Zone

Method

10 steps · 45 min

01
Boil Water
Bring 6 to 8 cups of water to a boil in a large pot.
02
Prep Vegetables
While the water heats, slice and prepare all your vegetables for the sauce.
03
Sauté Vegetables
Heat 1/8 cup olive oil in a large skillet over medium heat. Add the sliced onions, garlic, mushrooms, and bell pepper.
Sauté for 5 to 7 minutes, until the vegetables start to soften and the mushrooms release their liquid.
04
Cook Pasta
Once the vegetables are softening, add the mostaccioli to the boiling water and cook according to package directions until al dente.
05
Rehydrate Sun-Dried Tomatoes
If your sun-dried tomatoes aren't already soft, cover them in hot water for about 10 minutes to rehydrate them.
06
Add Tomatoes
Drain the rehydrated sun-dried tomatoes, then chop them roughly. Add the chopped tomatoes to the onion mixture and cook for another 5 minutes, allowing their flavor to meld with the other vegetables.
07
Season the Sauce
Stir in the fresh basil, 1 teaspoon salt, 1/2 teaspoon ground pepper, and 1 teaspoon herbes de provence, along with the remaining olive oil. Continue to cook for another 5 to 7 minutes, until the basil wilts and the sauce is fragrant.
08
Drain Pasta
Once the pasta is cooked al dente, drain it well and return it to the large pot.
09
Combine Pasta and Sauce
Add the prepared vegetable mixture to the mostaccioli in the pot. Toss everything together with the 1 tablespoon fresh lemon zest until the pasta is evenly coated.
10
Serve
Serve the mostaccioli immediately. A final drizzle of olive oil over each plate is nice, and if you like, a sprinkle of grated Parmesan cheese works too.

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Nutrition

Per serving% reference intake

Nutrition per serving, with share of an adult's daily reference intake
Nutrient	Amount per serving	Share of reference intake
Energy	472kcal	24%
Fat	15g	21%
Carbohydrate	72g	28%
of which sugars

Allergens

Auto-detected

The 14 regulated allergens1 present · 2 uncertain

Allergen status for this recipe, for each of the fourteen regulated allergens
Allergen	Status
Gluten	Contains
Mustard	May contain
Sulphites

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