Jo's Cookbook
Mushroom Gemelli
3/4 lb dried pasta, such as gemelli or fusilli
1 Tbl olive oil
1 clove garlic, minced
12 oz package mushrooms, thinly sliced
2 carrots, thinly sliced
2 cans Italian syle, diced tomatoes, with juice
1 Tbl fresh thyme, chopped (or 1 tsp dried)
1 1/4 tsp sugar
1 Tbl parsley, chopped
Parsley sprigs for garnish.
In large skillet on medium high heat, heat olive oil. Add garlic, mushrooms and carrots. Cook until vegetables are tender. Add tomatoes, thyme, and sugar, and simmer uncovered (stirring frequently) as you cook pasta. (Simmer at least ten minutes!)
Cook pasta according to package directions. Add chopped parseley to sauce. Mix pasta and sauce, and serve. Garnish with sprigs of parsley.
Jo's Comments: Pretty good! They say the sugar cuts down on the bitterness of tomatoes, but I've forgotten it from time to time and never noticed. Oh well!