16 oz. Roseli® Rainbow Farfalle
1/4 cup Roseli® Olive Oil
1/2 cup Chopped White Onion
1 Jar (6-oz) Roasted Red Peppers, cut into 1" x 1-1/4" slices
1/4 cup Chopped Fresh Parsley
1/4 tsp. Hot Red Pepper Flakes
4 oz. Portobello Mushrooms
4 oz. Shiitake Mushrooms
4 oz. White Mushrooms
8 oz. Small Shrimp
1 tsp. Ground Nutmeg
1/4 cup Roseli® Parmesan Cheese

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In a large skillet, heat olive oil and cook onion, peppers, parsley and pepper flakes over high heat for 4 minutes. Add mushrooms and shrimp and cook for 5 minutes over medium-high heat. Add cream and nutmeg and simmer 20 minutes. Prepare farfalle according to package directions; drain well and toss pasta with sauce. Top with Parmesan cheese.

Yield: 4 servings