Cream of Mushroom Rigatoni

Serving: 5-6

Ingredients

1  (16 oz) box of rigatoni pasta

1 (8 oz) container of sliced baby bella mushrooms

1 tablespoon of butter

1 cup of heavy cream

1 (15 oz) can of peas

pepper to taste

freshly grated Parmesan cheese

Directions

1. Place mushrooms in a frying pan with 1/2 cup of water.

2. Steam mushrooms on a medium heat until water evaporates.  If you feel that the water is taking too long to evaporate, you can pour some out. 

3. Once the water has evaporated, add a 1/2 a tablespoon of butter to the mushrooms and mix on a medium-low heat. 

4. Add the other 1/2 tablespoon of butter and stir until mushrooms are sautéed. Set aside.

5. In a small pot, pour heavy cream and cook on a medium-high heat. Add the sautéed mushrooms, peas and pepper to taste.  Stir until the cream begins to bubble.   

5.  Cook the box of rigatoni pasta.

6.  Add the cream of mushroom sauce to pasta.  Mix well. 

7. Top off with some freshly grated Parmesan cheese.

Sautéed Mushroom Parmesan

Serving: 3

Ingredients

1. 2 tablespoons of olive oil

2. 1 teaspoon of paprika

3. 2 1/2 cups of chopped mushrooms

4. 1/4 cup of corn

5. 1/4-1/3 cup of grated fresh parmesan cheese

6. 1 cup of chopped onions

7. salt to taste

Directions

1. Take a large frying pan.  Coat the bottom with olive oil.

2. Add chopped onions into the frying pan.  Sauté on a medium-high heat.  Stir occasionally.
3. Pour your chopped mushrooms into a bowl and add paprika.  Mix until mushrooms become fully coated.

3. Sauté the onions until they turn slightly brown, and then add mushrooms and corn.  Stir occasionally
4. Turn to a medium heat and continue to stir for about 10-12 minutes or until mushrooms shrink and the onions become a dark golden brown.
5. While stirring during this 10-12 minute period add salt to taste.  (I tend to add about 3 pinches of salt).
6. Once finished, remove mixture from frying pan.  Using a grater, grate some parmesan cheese on top of your side dish.

Zucchini Parmesan Fries

Serving: 8

Ingredients

1.    3 Zucchinis 

2.   1 egg

3. 1/2 cup of seasoned breadcrumbs

4. 1/2 cup of shredded parmesan cheese

Directions

1. Pre heat oven to 425 degrees

2. Slice zucchini into 1/3" slices

3. Create an assembly line of the following:
• 1 deep plate with a whisked egg
• 1 plate of your breadcrumb mixture with 1/4 cup of the parmesan. Leave the rest aside to sprinkle on top.
• 1 baking tray - use non-stick cooking spray before placing your zucchini

4. Coat your zucchini in egg followed by your breadcrumb mixture. Place on your baking tray. 

5. Place in the oven for 10 minutes

6.  Flip your zucchini

7.  Place back in the oven for 10 minutes
8. Sprinkle your parmesan cheese on top of the zucchini and place back in the oven for 5 minutes.
*Optional Step- 9. To get extra crispy, flip the zucchini over a second time and place back in the oven for another 5 minutes.