Tomato, Mushroom & Kalamata Olive Penne With Parmesan

A simple Mediterranean pasta dish

• Ready In: 25 mins
• Serves: 2

Ingredients

• 2  garlic cloves
• 1  pint grape tomatoes
• 1⁄4 cup kalamata olive, pitted
• 1⁄2 ounce parmesan cheese
• 1⁄4 lb white mushroom
• 6  ounces  whole wheat penne
• 1⁄8 teaspoon crushed red pepper flakes
• 1  tablespoon extra virgin olive oil
• 1  teaspoon  italian seasoning
• 1  tablespoon salt

Directions

1. 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, 8-10 minutes. Drain.
2. Wash tomatoes and mushrooms. Halve the tomatoes. Thinly slice the mushrooms. Peel and mince garlic.
3. Heat a sauté pan over medium heat.
4. Coat bottom of skillet with oil. Add garlic and crushed red pepper and cook until fragrant, 15-30 seconds.
5. Add tomatoes, mushrooms, Italian seasoning, salt, and pepper. Stirring occasionally, cook until mushrooms are tender and tomatoes are juicy, 2-3 minutes.
6. Shave or grate ⅛ cup of Parmesan cheese.
7. Add olives and pasta to pan and toss to combine.
8. To serve, place pasta on a plate or in a bowl and garnish with Parmesan. Enjoy!