Scampi pasta with peppers and mushrooms

Serving size: 4

Ingredients:

• 1 tablespoon olive oil
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 1 green bell pepper, sliced
• 1 cup mushrooms, sliced
• 3 cloves garlic, minced
• 1 1/2 cups white wine
• 2 tablespoons lemon juice
• 1/4 teaspoon dried basil
• 1/4 teaspoon dried oregano
• 1/4 teaspoon dried rosemary
• 1/4 teaspoon dried thyme
• 1/2 cup unsalted butter
• 2 tablespoons fresh parsley, chopped
• 1/4 cup grated parmesan cheese

Instructions:

1. Heat olive oil in a large pan over medium high heat. Add peppers and mushrooms and cook, stirring occasionally, until they begin to soften, about 2-3 minutes. Set aside.
2. Add garlic to skillet and cook, stirring frequently until fragrant, about 1 minute. Stir in white wine and lemon juice. Bring to a boil. Reduce heat and simmer until reduced by half, about 4-5 minutes. Stir in basil, oregano, rosemary, and thyme.
3. Stir in butter, 2 tablespoons at a time, until melted and smooth.
4. Stir in veggies. Season with salt and pepper to taste.
5. Serve immediately garnished with parmesan cheese and parsley.

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This recipe is included in Dinner Plan 1.