Mediterranean Pasta

Ingredients

• Spaghetti

  Dry pasta, enriched

  4 oz or 113g

• Sun-dried tomatoes

  ½ cup or 27g

• Bread crumbs

  Dry, grated, plain

  ¼ cup or 27g

• Olive oil

  Salad or cooking

  1 tbsp or 14g

• Onions

  Raw

  ½ cup, chopped or 80g

• Garlic

  Raw

  3 clove or 9g

• Mushrooms

  White, raw

  ½ cup, pieces or slices or 35g

• Kalamata Olives

  Nature's Promise

  10 olives or 38g

• Pepper

  Spices, black

  1 dash or 0.1g

Directions

1. Bring a medium pot of lightly salted water to a boil. Cook the spaghetti until al dente, 8 to 10 minutes according to package directions, then drain.
2. Place the sun-dried tomatoes in a small pot, cover with water, bring to a boil over medium-high heat, and simmer until softened, about 5 minutes. Drain, chop, and set aside.
3. In a large dry skillet over medium heat, toast the breadcrumbs, stirring, until golden, 2 to 3 minutes. Transfer to a bowl.
4. Heat the olive oil in the same skillet over medium heat. Add the onion and garlic and cook, stirring, until the onion turns translucent, about 5 minutes.
5. Stir in the sliced mushrooms and the chopped sun-dried tomatoes and cook until the mushrooms are tender, 3 to 5 minutes.
6. Add the drained spaghetti and sliced olives. Toss until coated and heated through, and season with black pepper to taste.
7. Serve hot, topped with the toasted breadcrumbs and a little extra black pepper if desired.