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Carolyn Leventry

If it can be done, I will do it!

Johnstown Office, PA
Howard Hanna Heritage Real Estate
437 Theatre Drive
Johnstown, PA 15904
(814) 266-9521


  • I will treat you the way I like to be treated.
  • I have been dealing with families for 20 years.
  • Enjoy getting the best possible deal for you.
  • Bachelor of Science Degree.
  • Energetic and Enthusiastic.
  • Contact me 24-7 and I will return your call.
  • Flexible when it comes to accommodating you.
  • Proffesional full time service.
  • Graduate of Polley and Associates.
  • Member of Cambria and Somerset Association of Realtors.
  • Member of the National Association of Realtors.
  • Member of PA Association of Realtors.






Peppery Portabella with Pasta


    • 1 lb. Portabella Mushrooms
    • 12 ozs. Fettuccine Pasta (uncooked)
    • 4 Tbspns. Olive Oil, divided
    • 1 tsp. Salt, divided
    • 3/4 tsp. Ground Black Pepper
    • 1 Tbspn Minced Garlic
    • 1/4 tsp. Crushed Red Pepper
    • 1 (15-oz.) Can Crushed Tomatoes in Puree
    • 1 cup Chicken or Vegetable Broth
    • 8 ozs. Fresh Asparagus or Green Beans, Slices in 1-inch Pieces
    • Parsley, Chopped (optional)
  • Bring a large, covered pot of water to a boil.  Rinse, dry and slice portabellas.  Add fettucine to boiling water; cook until barely tender, about 10 minutes.  Meanwhile, in a large, nonstick skillet, heat 2 Tbsps. of oil over high heat.  Add mushrooms; cook and stir about 5 minutes.  Sprinkle with 1/4 tsp. of salt and 3/4 tsp. black pepper.  Remove to a plate; cover loosely to keep warm.  In the same skillet, heat remaining oil.  Add garlic, red pepper, and 3/4 tsp salt; cook and stir over medium heat until garlic is golden, 1 to 2 minutes.  Immediately add crushed tomatoes and broth.  Bring to a boil; reduce heat to medium and simmer, uncovered, to blend the flavors and thicken sauce, about 5 minutes.  Add asparagus or green beans; cover and cook until barely tender, about 2 minutes.  Stir in cooked mushrooms and any accumulated liquid.  Drain pasta; place in a large serving bowl or in individual bowls.  Spoon mushroom mixture over pasta.  Sprinkle with chopped parsley, if desired.

    Makes 4-6 Servings.   Enjoy!


    Bake at 350 degrees for about 40 minutes.  Serve warm with vanilla ice cream or whipped topping (if desired)

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