Here's the sad thing- I feel like I may have posted this recipe before but can't remember. Must be my old age kicking in...
I searched online to find a knock off recipe of my favorite Brio dish, penne mediterranean. I've made this twice now and it is here to stay! In fact, I'm making it for my in-laws this coming week. Enjoy!
Brio Tuscan Grill Pasta Mediterranean
1 ounce olive oil
2 ounces cremini mushrooms,sliced (I leave these out)
1/2 teaspoon garlic, chopped
1 tablespoon basil, julienned
1 tablespoon sun dried tomatoes
1 tablespoon caramelzed onion
3 ounces vegetable stock
1 tablespoon Feta cheese, crumbled
2 tablespoons herb butter
Salt and pepper to taste
7 ounces Penne pasta, cooked (about 2 1/2 cups dry, uncooked)
1 ounce spinach
1 tablespoon Feta cheese
1 teaspoon Pinenuts
Heat oil in pan. Add mushrooms, garlic, basil, sundried tomatoes and onions and saute. Add vegetable stock, feta and herb butter. Season with salt and pepper.
Cooked pasta according to package directs and drain. Add drained pasta to pan with spinach. Stir to combine, Place in a bowl.
Garnish with Feta cheese and pinenuts.
Herb Butter
In small bowl, blend 1/2 cup softened butter 2 teaspoons chopped garlic, and 1 teaspoon each chopped fresh basil, thyme, parsley, minced rosemary and 1/4 teaspoon Greek oregano.
Caramelize Onions
Cook time: 30-40 minutes
1/4 medium onion
1 1/2 tablespoons butter or butter vegetable oil combination
Slice onions into 1/4-inch wide rings.
Heat butter or combination of butter and oil in heavy skillet.
Add onions and a small amount of sugar and slowly cook over medium heat.
Cook until onions are caramel colored, stirring often, 30 to 40 minutes.
When serving with meat loaf add a splash of red wine at the end of cooking, stirring to deglaze the pan.
Read more: http://meemoskitchen.blogspot.com/2010/09/brio-tuscan-grill-pasta-mediterranean.html#ixzz1zNtNxpnS
Under Creative Commons License: Attribution Non-Commercial
I searched online to find a knock off recipe of my favorite Brio dish, penne mediterranean. I've made this twice now and it is here to stay! In fact, I'm making it for my in-laws this coming week. Enjoy!
Brio Tuscan Grill Pasta Mediterranean
1 ounce olive oil
2 ounces cremini mushrooms,sliced (I leave these out)
1/2 teaspoon garlic, chopped
1 tablespoon basil, julienned
1 tablespoon sun dried tomatoes
1 tablespoon caramelzed onion
3 ounces vegetable stock
1 tablespoon Feta cheese, crumbled
2 tablespoons herb butter
Salt and pepper to taste
7 ounces Penne pasta, cooked (about 2 1/2 cups dry, uncooked)
1 ounce spinach
1 tablespoon Feta cheese
1 teaspoon Pinenuts
Heat oil in pan. Add mushrooms, garlic, basil, sundried tomatoes and onions and saute. Add vegetable stock, feta and herb butter. Season with salt and pepper.
Cooked pasta according to package directs and drain. Add drained pasta to pan with spinach. Stir to combine, Place in a bowl.
Garnish with Feta cheese and pinenuts.
Herb Butter
In small bowl, blend 1/2 cup softened butter 2 teaspoons chopped garlic, and 1 teaspoon each chopped fresh basil, thyme, parsley, minced rosemary and 1/4 teaspoon Greek oregano.
Caramelize Onions
Cook time: 30-40 minutes
1/4 medium onion
1 1/2 tablespoons butter or butter vegetable oil combination
Slice onions into 1/4-inch wide rings.
Heat butter or combination of butter and oil in heavy skillet.
Add onions and a small amount of sugar and slowly cook over medium heat.
Cook until onions are caramel colored, stirring often, 30 to 40 minutes.
When serving with meat loaf add a splash of red wine at the end of cooking, stirring to deglaze the pan.
Read more: http://meemoskitchen.blogspot.com/2010/09/brio-tuscan-grill-pasta-mediterranean.html#ixzz1zNtNxpnS
Under Creative Commons License: Attribution Non-Commercial
No comments:
Post a Comment
your comments brighten my day! thank you! :)