Antipasto Pasta
Antipasto Pasta
12 ozs linguine
3 tablespoons olive oil
4 large (5-inch diameter) portobello mushrooms, stemmed,
dark gills removed, caps sliced 1/4 inch thick
6 ozs 1/8-inch thick slices Genoa salami, cut into thin strips
1 cup sliced vegetables and 6 tablespoons marinade from 16 oz
jar antipasto salad with olives
2 cups grated Asiago cheese, divided
2 cups chopped fresh basil, divided
Cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally
Drain, reserving 1/2 cup pasta cooking liquid
Heat oil in same pot over medium-high heat
Add mushrooms; saut
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