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Tuscan Pasta

Submitted by: | Source: My take on a recipe found in a Rice Cooker cookbook

Tuscan Pasta
2010-05-08 Other
5 1

Pasta, Pesto, and lots of Pizzazz


2 cups Penne Pasta
2 cups Chicken Stock
½ Finely Chopped Onion
2 cloves Garlic, minced
½ pkg Fresh Mushrooms, sliced in half, or three times
Amounts To Your Liking:
Kalamata Olives, cut in half
Sun Dried Tomatoes, diced fine
½ cup Pesto, homemade or storebought
Drained, rough chopped artichoke
Fresh Parmesan, for topping before serving


Put pasta, stock, onion, mushrooms, and garlic in your rice cooker and give it all a stir. Push Cook, and once it kicks over to Keep Warm, open it up and stir again so the pasta does not stick to the bottom.

Stir in the other ingredients (except Parmesan) and put lid back on for a moment so it's all warmed through.

Serve with parmesan cheese sprinkled on top.