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Ingredients

½ (8 ounce) package uncooked spaghettini ½ cup sun-dried tomatoes, packed without oil 1 tablespoon olive oil ½ cup chopped red onion 3 cloves garlic, sliced ½ cup sliced fresh mushrooms ¼ cup sliced green olives ¼ cup Italian seasoned bread crumbs freshly ground black pepper to taste

Nutrition Info

359.6 calories carbohydrate: 54.2 g cholesterol: : - fat: 11.7 g fiber: 4.2 g protein: 12.6 g saturatedFat: 1.3 g servingSize: - sodium: 1202.8 mg sugar: 8.4 g transFat: : - unsaturatedFat: : -

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.

2 servings

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