EMILY'S MEDITERRANEAN PASTA

Emily's Mediterranean Pasta image

A quick delicious vegetarian dinner recipe made with olives, mushrooms, and sun-dried tomatoes.

Provided by 7ECG

Categories World Cuisine Recipes European Italian

Time 25m

Yield 2

Number Of Ingredients 9

Previous Next

Ingredients

½ (8 ounce) package uncooked spaghettini
½ cup sun-dried tomatoes, packed without oil
1 tablespoon olive oil
½ cup chopped red onion
3 cloves garlic, sliced
½ cup sliced fresh mushrooms
¼ cup sliced green olives
¼ cup Italian seasoned bread crumbs
freshly ground black pepper to taste

Steps:

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.
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.

Nutrition Facts : Calories 359.6 calories, Carbohydrate 54.2 g, Fat 11.7 g, Fiber 4.2 g, Protein 12.6 g, SaturatedFat 1.3 g, Sodium 1202.8 mg, Sugar 8.4 g