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Recipe to Print-Tomato, Mushroom and Olive Penne

$scale_by Recipe Name: Tomato, Mushroom and Olive Penne Source: Submitted by: Last Modified: Course: Entree Used in Baskets: No Base: Pasta Kosher: No Ethnicity: Italian Kosher for Passover: No Preparation Time: 0.00 Minutes Number of Servings: 2 Inactive Prep Time: 0.00 Minutes Original Num Servings: 2 Cooking Time: 0.00 Minutes Heart Healthy: No Oven Temp: 0 Approx. Cost/Serving: $2.83 # Sides Included: 0 Difficulty: Easy Yields : 0 Cup Tested: No Wine Type: Wine Suggestion: Equipment Needed: medium saucepan and 12-inch skillet Suggested Sides: Comments:

Ingredients: Directions: 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.

Nutrition per Serving:
Calories:	0	Total Carbs:	0.0	Net Carbs:	0.0
Cholesterol:	0.0	Fat:	0.0	Protein:	0.00
Fiber:	0.00	Sodium:	0.00