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Penne Pasta with Sun-dried Tomatoes, Mushrooms, Capers & Impastata Cheese
Makes 4 servings
*2 tbls. olive oil for sauteing
*1 tsp. fresh garlic, minced
*1/2 lb. assorted mushrooms, sliced
*2 tbls. capers
*1/2 lb. sun-dried tomatoes, sliced
*1 lb. penne pasta (cooked al dente)
*2 tbls. assorted fresh herbs, chopped
*1/2 cup Vermont Impastata cheese
*Salt and freshly ground black pepper to taste
*Bell pepper, julienne to taste
*Fried julienne of leek to taste
*Extra virgin olive oil to garnish
*Dry-aged goat cheese to garnish
1Lightly saute garlic, mushrooms, capers and sun-dried tomatoes in a medium saute pan. Add hot pasta, herbs and half of the Impastata. Season with salt and pepper.
2Plate in a pasta dish. Garnish with remaining Impastata, bell peppers and fried leeks. Rub rim of plate with extra virgin olive oil. Sprinkle rim with grated cheese and freshly ground black pepper.
Chef Daniel Jackson, The Woodstock Inn & Resort, Woodstock, VT