Antipasto Pasta
A hearty Italian-inspired pasta dish combining linguine with portobello mushrooms, Genoa salami, antipasto vegetables, and Asiago cheese, finished with fresh basil.
6 servings
22 min
Ingredients
- •12 ounces linguine
- •3 tablespoons olive oil
- •4 large portobello mushrooms
- •6 ounces Genoa salami
- •1 cup antipasto vegetables and marinade
- •2 cups grated Asiago cheese
- •2 cups chopped fresh basil
Cooking Instructions
- 1.
Cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain, reserving 1/2 cup pasta cooking liquid.
12 min
- 2.
Heat oil in same pot over medium-high heat. Add mushrooms; sauté until tender and brown, about 6 minutes. Add salami; toss 30 seconds. Add pasta, 1/2 cup cooking liquid, sliced vegetables, reserved marinade, and 1 1/2 cups cheese; toss until liquid thickens and coats pasta, about 3 minutes. Mix in 1 1/2 cups basil. Season with pepper. Transfer to bowl. Sprinkle with 1/2 cup basil; serve with 1/2 cup cheese.
10 min
