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Yummy creamy pasta

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Today I have a beautiful wonderful pasta dish - Bow-Tie
Gratin With Radicchio & Mushrooms, one of the few recipes
I've seen which mixed pasta with greens that is not a
chilled recipe. 


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RECIPE: Bow-Tie Gratin With Radicchio And Mushrooms


1 1/2 cups uncooked bow-tie pasta
2 teaspoons olive oil
5 ounces assorted mushrooms, sliced
1/4 pound radicchio, coarsely chopped
1 1/2 cups heavy cream
salt and pepper to taste
1/4 cup parmesan cheese

Preheat oven to 400 degrees. Cook the pasta in boiling salted
water until al dente. Leave the pasta more al dente than usual
because it will soften considerably during baking. Drain and
reserve. Heat the olive oil in a 10-inch skillet over high
heat. Add the mushroom slices and saut, tossing frequently,
until the mushrooms are browned, 2-3 minutes. Combine the
cooked pasta, sauted mushrooms, radicchio, cream, salt and
pepper in a 6-cup gratin dish or shallow casserole. Stir to
combine, then sprinkle the Parmesan over the gratin. Bake for
25-30 minutes, until the cream has thickened and the gratin
is browned on top. Serve immediately. 

Yield: 4 Servings
Category: Pasta, Main Dishes


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                 MARZEE'S CORNER



If lettuce starts turning a little brown (but not slimy)
it may not be suitable for salads-- but it is for sauteing.
Sauteed salad greens like lettuce, radicchio, and endive
make an unusual but tasty side dish. 

Saute lettuces just as you would spinach. Cook them
quickly in a little olive oil, minced garlic, and salt.
They taste great, and you can’t tell that the greens
were once a little brown. 


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END OF THE DAILY RECIPE "Until we eat again!" 
Copyright 2008 by NextEra Media. All rights reserved. 

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