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6 servings
Ingredients:
10 ounces angel hair pasta2 tablespoons butter1/2 red onion, chopped1 teaspoon minced garlic3 zucchini, diced1 pound button mushrooms, quartered1/4 cup red wine1 (16 ounce) jar pasta sauce1 (15 ounce) can whole kernel corn, drained
Instructions:
Bring a large pot of lightly salted water to a boil.Add pasta and cook for 8 to 10 minutes or until al dente; drain.While pasta is cooking, in large skillet over medium heat, saute onion in butter 2 minutes. Stir in garlic and zucchini and cook 3 minutes more. Add mushrooms and cook 5 minutes more, until mushrooms are soft. Pour in red wine and pasta sauce, reduce heat to low and simmer. Add corn and bring back to a simmer again to heat through.Serve sauce over pasta with a dab of butter, or toss together.
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