PORTABELLO MUSHROOM PASTA


2 small onions, chopped
1 tsp. minced garlic in water
6 oz. pre-sliced portabello mushrooms, or 2 whole sliced
2 Tbsp. butter
salt and pepper to taste
1 c. frozen peas
1 c. half and half
1 lb. linguine noodles, cooked
1 c. fresh-grated parmesan cheese

Cook linguine according to manufacturer's directions. Drain and keep warm.

Saute onion, garlic, and mushrooms in butter until onion is transparent. Add salt, pepper, peas, and half and half. Simmer on low for 15 minutes, and spoon over the linguine. Top with parmesan cheese, and serve immediately. 

SIDE DISH

EASY CAESAR SALAD


1 bunch of green leaf lettuce
1 bottle Kraft Classic Caesar salad dressing
1/4 c. fresh-grated parmesan cheese
1/2 c. seasoned croutons 
salt and fresh-ground pepper


Wash lettuce and tear into bite-size pieces. Place lettuce in a salad bowl, and pour in desired amount of salad dressing. Stir to coat. Add parmesan and croutons, and sprinkle with salt and pepper. Add additional parmesan and croutons, if desired. Serve immediately.