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Dairy
Easy
40 Minutes
Diets 
Just make this and taste it. You’ll have to make it again for Shavuos because it will be gone! Follow the directions for the sautéing so you get just the right texture in the veggies. It’s a family favorite!
1 (16-oz./450-g.) package Tuscanini Penne Pasta
2–3 tablespoons butter
1 tablespoon Gefen Olive Oil
3 cloves garlic, minced or 3 cubes Gefen Frozen Garlic
1/2 red pepper, diced
1/2 yellow pepper, diced
1 cube Dorot Gardens Frozen Basil
1/2 container mushrooms, sliced
1 cup (250 milliliters) low-fat cooking cream (see tip)
1/4 teaspoon nutmeg, or to taste
1 teaspoon salt
pepper, to taste
generous handful of Parmesan cheese
finely chopped basil leaves, for garnish (optional)
Cook pasta according to package instructions. Drain and set aside, covered, to keep it warm.
While pasta is cooking, melt butter in a large frying pan. Add olive oil. Sauté the garlic for one minute. Add the peppers and sauté three more minutes, stirring often. Add the basil and mushrooms and sauté an additional three minutes, stirring occasionally.
Add the cream, seasoning, and Parmesan cheese, and cook, stirring occasionally, until thick.
Pour over pasta and mix together until pasta is evenly coated.
Garnish with basil leaves if desired. Serve hot.
Photography: Moishe Wulliger Food Styling: Renee Muller
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