Recipe by 7ECG
"A quick delicious vegetarian dinner recipe made with olives, mushrooms, and sun-dried tomatoes."
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1/2 (8 ounce) package
sun-dried tomatoes, packed without oil
chopped red onion
sliced fresh mushrooms
sliced green olives
Italian seasoned bread crumbs
freshly ground black pepper to taste
I've rated quite a few recipes on this site, and given a lot of 5 stars, but this is the first recipe where I really want to give it more than 5 stars!! Really, really excellent... like something you'd eat at a wonderful Italian bistro. My guests were very impressed.... I served it with Italian Marinated Chicken (also from this site). Thank you so much, Emily, for submitting this recipe and making me look good :) !
It was OK, I liked all the ingredients but it was really dry. I added some olive oil the next day to the leftover I had and it was better but I was disappointed with the recipe.
Quick recipe and really tasty...
I used sun-dried tomatoes (in oil) instead of boiling the sun-dried tomatoes...And used a combination of black and green olives..Yummy!!!
This was great! As others have said, it was a bit dry, but I served it under another Allrecipes dish that helped out with that: Garlic Chicken (by Martha Banks - a Taste of Home Recipe). The Garlic Chicken has a great sauce that went PERFECTLY with this pasta and gave it just the right amount of moisture. The pasta alone, I'd give 4.5 stars, but in combination with the chicken, 5++ stars! Absolutely wonderful! So healthy and serves WAY more than 2 (I'll probably get 3-4 large portions out of it).
Great dish! This really was very easy to make. I added some pepperoni slices with the mushrooms, and some parmesan at the end to help hold it all together. All the flavors blended very well.
Very good. Added anchovies.
This is a nice alternative to tradtional pasta, although, because it lacks a real sauce, it tasted better the next day as a cold pasta salad (when it was served hot, it seemed dry to me, even though I added about 1/3 c. of the pasta water back to the pot). I followed the recipe as listed except we had a big jar of sundried tomatoes in olive oil, so I skipped the step of sauteeing them in oil and just the tomatoes right from the jar. We sprinkled some parmegano reggiano cheese on top. My husband really liked it. I thought it was a little bland, so I added some extra salt and red pepper flakes to my serving.
Add YaYa-B Greek Seasoning to this pasta and it is OUT OF THIS WORLD!
* Percent Daily Values are based on a 2,000 calorie diet.
Emily's Mediterranean Pasta
Serving Size: 1/2 of a recipe
Servings Per Recipe: 2
Amount Per Serving
Calories from Fat: 106
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