Emily's Mediterranean Pasta

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

• Preparation Time: 5 mins
• Cooking Time: 20 mins
• Total Time: 25 mins
• Calories: 360 Calories

Ingredients

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

Recipe Instructions

Step 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.

Step 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.