ANGEL HAIR WITH PORTOBELLOS AND LEEKS

5 Tbsp. extra virgin olive oil
1 leek or 2 bunches of green onions,* cut into 1/4-inch pieces
4 cloves garlic, minced
6 oz. portobello mushroom caps cut into chunks
1 to 2 Tbsp. balsamic vinegar**
salt (to taste)
10 oz. angel hair pasta, uncooked

Heat olive oil over low heat until hot. Add leeks or green onions and saute until tender.

Add garlic and saute 30 seconds.

Add mushrooms and saute until the liquid they give off has evaporated.

Add balsamic vinegar and salt to taste. Set aside.

Meanwhile, cook angel hair in boiling salted water as package directs; drain.

Place pasta in a serving bowl. Top with mushroom mixture. Toss to combine. Serve immediately.

*I used 1 bunch of green onions.

**We added more balsamic vinegar at the table, although the recipe may have called for 2 tablespoons. We thought it needed more.

Adapted from source: Patricia Williams - From: Washington Posts, April 1997