BANFF PASTA - VEGETARIAN - CANADIAN
While on a skiing vacation to Banff, Canada we ate at a small restaurant - I think Coyote Cafe was the name - I ordered a wonderful dish of pasta...and this recipe is very close to the dish I had in Banff. I used spaghetti, you could use any pasta you prefer. If you are a vegan you could omit the cheese. This could be a side-dish or an entree. Use the best quality goat or feta cheese.
Provided by Jb Tyler
Categories < 30 Mins
Time 25m
Yield 3 cups, 3-4 serving(s)
Number Of Ingredients 13
Steps:
- Cook pasta according to directions; drain and toss with a few drops of olive oil.
- Place sun-dried tomatoes into a small pot, cover with water and cook for about 5 minutes, or until tender. Drain, chop and set aside.
- Heat olive oil in a skillet over medium-low heat. Saute onions, garlic until onions are transparent, about 5 minutes. Add mushrooms and sun-dried tomatoes; cook over low heat for about 5 more minutes. Add olives, capers, pinenuts, red pepper flakes, (crumbled) cheese and ground pepper.
- Garnish with the Parmigiano-Reggiano crumbles if desired.
Nutrition Facts : Calories 418.5, Fat 16.7, SaturatedFat 2.5, Cholesterol 2.4, Sodium 539.3, Carbohydrate 58.6, Fiber 5.2, Sugar 6.7, Protein 13.1
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