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Emily's Mediterranean Pasta

By: 7ECG

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

Rate/Review | Read Reviews (35)

What to Drink?
	Pinot Grigio

Prep Time:
5 Min

Cook Time:
20 Min

Ready In:
25 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 2 servings

Ingredients

1/2 (8 ounce) package uncooked spaghettini
1/2 cup sun-dried tomatoes, packed without oil
1 tablespoon olive oil
1/2 cup chopped red onion
3 cloves garlic, sliced
1/2 cup sliced fresh mushrooms
1/4 cup sliced green olives
1/4 cup Italian seasoned bread crumbs
freshly ground black pepper to taste

Directions

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.