Emily's Mediterranean Pasta |
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Prep Time: 5 Minutes Cook Time: 20 Minutes |
Ready In: 25 Minutes Servings: 2 |
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A quick delicious vegetarian dinner recipe made with olives, mushrooms, and sun-dried tomatoes. Ingredients:
1/2 (8 ounce) package uncooked spaghettini |
1/2 cup sun-dried tomatoes, packed without oil |
1 tablespoon olive oil |
1/2 cup chopped red onion |
3 cloves garlic, sliced |
1/2 cup sliced fresh mushrooms |
1/4 cup sliced green olives |
1/4 cup italian seasoned bread crumbs |
freshly ground black pepper to taste |
Directions:
1. Bring a medium pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Place sun-dried tomatoes into a small pot, and add water to cover. Bring to a boil over medium-high heat, and cook for about 5 minutes, or until tender. Drain, chop, and set aside.
2. Heat olive oil in a large skillet over medium-low heat. Fry onion and garlic in the oil until onions are transparent, about 5 minutes. Add the mushrooms and sun-dried tomatoes; cook over low heat for about 5 minutes. Throw in the spaghettini, and toss to coat. Mix in the green olives. Serve hot with bread crumbs and lots of black pepper on top.
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