Emily's Mediterranean Pasta

Emily's Mediterranean Pasta

36
7ECG 0

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

Ingredients

25 m {{adjustedServings}} servings 360 cals
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Nutrition

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  • Calories:
  • 360 kcal
  • 18%
  • Fat:
  • 11.7 g
  • 18%
  • Carbs:
  • 54.2g
  • 17%
  • Protein:
  • 12.6 g
  • 25%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 1203 mg
  • 48%

Based on a 2,000 calorie diet

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Directions

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  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.
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Reviews

36
  1. 50 Ratings

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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 somethin...

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 ...