i roasted some mushrooms (cremini and portobella) and then sauteed a large shallot, some garlic and chopped asparagus in a slug of olive oil and pinot grigio. then i made some whole wheat rotini and kept a bit of the water to add to the veggies and sauce which i made by adding a 1/4 pound of herbed goat cheese.

i served it up with some pecorino on top and a glass of very cold pinot grigio and if i do say so myself...

it was AMAZING!!!

My blog:


Little Mother of all the Roaches, President-for-Life of the MAC Harlots!