Antipasto Pasta

Ingredients for Antipasto Pasta

• 350g linguine

• 45ml olive oil

• 4 large (5-inch-diameter) portobello mushrooms, stemmed, dark gills removed, caps sliced 1/4 inch thick

• 170g 1/8-inch-thick slices Genoa salami, cut into thin strips

• 240ml sliced vegetables and 90ml marinade from 450g jar antipasto salad with olives

• 2 cups grated Asiago cheese, divided

• 2 cups chopped fresh basil, divided

How to make Antipasto Pasta

Cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain, reserving 120ml pasta cooking liquid.

Heat oil in same pot over medium-high heat. Add mushrooms; sauté until tender and brown, about 6 minutes. Add salami; toss 30 seconds. Add pasta, 120ml cooking liquid, sliced vegetables, reserved marinade, and 350ml cheese; toss until liquid thickens and coats pasta, about 3 minutes. Mix in 1 1/2 cups basil. Season with pepper. Transfer to bowl. Sprinkle with 1/2 cup basil; serve with 1/2 cup cheese.

Clause de non-responsabilité

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.