Tomato, Mushroom and Olive Penne


From Mealime
Yields 2 servings

1 Tbls salt, Kosher
6 Ounce(wt)s pasta, penne multigrain
1 Pint tomatoes, red grape halved
1/4 Pound mushrooms, cremini sliced
4 Cloves garlic, fresh minced
1 Tbls oil, olive
0.13 tsp pepper, crushed red
1 tsp seasoning, Lindy’s Zesty Italian
1 to taste salt and pepper
0.13 Cup cheese, parmesan, grated
1/4 Cup olives, Kalamata

Tools Needed:
Cuisinart 719-18 Chef’s Classic Stainless 2-Quart Saucepan with Cover
Kuhn Rikon Epicurean Garlic Press
Cuisinart 622-30G Chef’s Classic Nonstick Hard-Anodized 12-Inch Skillet with Glass Cover

Fill a medium saucepan halfway with water, cover and bring to a boil. Uncover, add salt and pasta, and stir for a few seconds. Cook until desired firmness, 8 to 10 minutes. Drain.

Heat a saute pan over medium heat.

COat bottom of a skillet with oil. Add garlic and red pepper and cook until fragrant, about 30 seconds. Add tomatoes, mushrooms, Italian seasoning, and salt and pepper to taste. Stirring occasionally, cook until mushrooms are tender and tomatoes are juicy, 2 to 3 minutes.

Add olives and pasta to pan and toss to combine. To serve, place pasta in a bowl and top with parmesan.


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