Sugar Snap Peas and Shiitakes with Little Pasta Shapes
	2 tsp olive oil
	1 cup chopped onions
	1 pound sugar snap peas, stems removed with string attached
	4 oz shiitake mushrooms, sliced
	8 oz button mushrooms, sliced
	12 oz dried orzo or acini de pepe pasta, cooked according to package directions until 
	al dente
	¼ cup water or vegetable broth
	1 tsp salt
	½ tsp fresh-ground black pepper
	1/8 cup grated Parmesan cheese
	Heat the oil in a large nonstick skillet over medium heat. Add the onions and sauté for three minutes or until softened. Add the peas and continue cooking for two minutes. Add the mushreooms, cooked pasta and the water or broth. Sauté for two minutes longer or until the pasta is heated through. Season with salt, pepper and Parmesan.
	Serves four

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