Emily's Mediterranean Pasta recipe

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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

Nutrition Info

359.6 calories
carbohydrate: 54.2 g
cholesterol: : -
fat: 11.7 g
fiber: 4.2 g
protein: 12.6 g
saturatedFat: 1.3 g
servingSize: -
sodium: 1202.8 mg
sugar: 8.4 g
transFat: : -
unsaturatedFat: : -

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.

Recipe Yield

2 servings

Recipe Note

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

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