Ingredients:
- 2 1/2 cups DIVINA Mushrooms Marinated with Garlic & Herbs
- 12 oz Fettucine noodles
- 1 1/4 cups Red grape tomatoes, halved
- 2 tbsp Fresh parsley, chopped
- 2 1/2 tbsp Extra virgin olive oil
- 1 1/4 tsp Fine sea salt
- 1/2 tsp Freshly ground black pepper
- 4 tbsp Parmigiano reggiano, grated
Directions:
- Cook the fettucine according to the instructions on the package, keeping mind to drain it a minute or so before the recommended time (the pasta will continue to cook while cooling)
- While the pasta cooks, cut the mushrooms in half leaving the smaller ones whole
- Place in a bowl with the tomatoes, parsley, 2 tablespoons of the olive oil, salt, and pepper
- Stir from time to time while the pasta cooks
- Drain the pasta, coat with the remaining olive oil and spread in an even layer on a cookie sheet to cool
- Divide the fettucine among serving dishes
- Top with a quarter of the mushroom-tomato mixture and some of the marinade over and around each portion of pasta
- Finish with a tablespoon of parmigiano over each
