Title: PORTOBELLO FARFALLE
Categories: Pasta Vegetarian
Yield: 2 Servings

2	tb	Extra Virgin Olive Oil
1	ts	Minced Garlic
3		Portobello Mushrooms(diced)
6		Button Mushrooms(diced)
4		Sun-dried Tomatoes *
1	tb	All Purpose Flour
1/8	c	Freshly Grated Parm Cheese
1/2	c	Skim Milk
1/3	c	Champagne **
3	oz	Dried Farfalle Pasta ***

* Soak the Sun-dried Tomatoes in boiled water for 10 min untill soft. Dice them.

** White wine can be substited for the champagne with equal success or you may prefer to use no alcohol at all. In such a case, chicken broth will do.

***Farfalle Pasta is the little bow tie or butterfly shaped past "if you will." However, feel free to experiment and use any pasta shape that pleases you.

1> In a skillet over medium heat, heat the oil. Add the garlic and cook, stirring for 1 minute. Add both the mushrooms and tomatoes. Continue to cook, stirring until the mushrooms are cooked, about 3 to 5 minutes.

2> Sprinkle the flour and cheese over the mushrooms, stirring to prevent clumping. Add the milk and champagne and continue cooking untill sauce thickens, about 3 to 5 minutes. SERVE OVER PASTA

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