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February 24, 2013

Sian's Cooking

Veggie pasta II

2 medium Portabella mushrooms
2 plum tomatoes
1/2 large Vidalia onion
1 small bell pepper
2 tablespoons olive oil
½ teaspoon salt
½ teaspoon black pepper
8 ounces hot pasta, cooked and drained


Chop mushrooms, tomatoes  onion and bell pepper into small pieces. In a large glass bowl toss vegetables with olive oil, salt and black pepper. Add 8 ounces hot pasta. Stir and serve.

Garden Salsa

The result is a fresh delicious, easy to prepare dish that make a healthy meal by itself or paired with grilled meat, poulty, or seafood.




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