Brussels Sprouts And Pasta Vinaigrette
|Olive oil/Vegetable oil||2 Teaspoon|
|Sliced mushrooms||1⁄2 Cup (8 tbs)|
|Sliced onion||1⁄2 Cup (8 tbs)|
|Red bell pepper strips||1⁄2 Cup (8 tbs)|
|Garlic clove||1 Small, minced|
|Brussels sprouts||2 Cup (32 tbs), trimmed, cooked, and cut into quarters|
|Cooked macaroni||1 Cup (16 tbs) (Spiral Macaroni)|
|Crisp bacon slice||1 , crumbled|
|Chopped fresh parsley||1 Tablespoon|
|Balsamic vinegar/Red wine vinegar||1 Tablespoon|
1. In 10-inch nonstick skillet heat oil; add mushrooms, onion, bell pepper, and garlic and cook over medium heat until bell pepper is tender-crisp, about 3 minutes.
2. Add remaining ingredients and stir to combine; cook, stirring occasionally, until heated through, about 1 minute.