Pineapple Portabella Pasta
I began by cooking some spaghetti noodles and once the pasta was cooked, I seasoned it with some pepper, olive oil and fresh lemon juice.
Next, I cut the portabella mushrooms into strips and marinated them with the Annie’s Gingerly salad dressing and fresh lemon juice. While they were marinating, I began to sauté the pineapple:
I placed the portabellas on top of the pineapple and let them cook for about 10 minutes.
Once the pineapple and portabellas began to brown (just a bit), while remaining crisp, I removed them from the heat, and served over the pasta.