RC-435SELECT * FROM recipe_recipes WHERE recipe_id = 2796
| View Recipe |
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| Recipe Name: |
Tomato, Mushroom and Olive Penne |
| Source: |
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Submitted by: |
Lindy H. Frank |
Last Modified: |
2016-04-01
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| 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
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| # Sides Included: |
0 |
Difficulty: |
Easy |
| Yields :
| 0
Cup
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Tested: |
No |
| Wine Type: |
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Wine Suggestion: |
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| Equipment Needed: |
medium saucepan and 12-inch skillet |
| Suggested Sides: |
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| Comments: |
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Ingredients:
1 Tablespoon oil, olive
1 to taste salt and pepper
0.25 Cup olives, Kalamata
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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. |
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| Nutrition per Serving: |
| Calories: |
406 |
Total Carbs: |
59.0 |
Net Carbs: |
52.8 |
| Cholesterol: |
-0.5 |
Fat: |
11.0 |
Protein: |
14.91 |
| Fiber: |
6.20 |
Sodium: |
279.51 |
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