Green Olive Pasta

"Incredibly simple to make and simply incredible to eat! You can experiment freely, or add any kind of fish / leftover poultry - this version is vegetarian. The basic ingredients are healthy and colourful. The sweetness of the corn and pepper nicely balance out the saltiness of the olives. If you prefer a saucier pasta, this is also delicious when a tablespoon of cream is added to the vegetables. Finally, you could omit the pasta and eat as a particularly tasty salad or sandwich filling!"
 
Ready In:
15mins
Serves:
Units:

ingredients

directions

  • Cook the pasta in boiling salted water for 10-12 minutes until al dente.
  • Meanwhile -- Slice the olives into 5-6 slices each (may sound time-consuming but it's not, really).
  • Remove seeds from red bell pepper, quarter and slice finely.
  • Drain mushrooms.
  • When the pasta is cooked, drain in colander.
  • Quickly heat all other ingredients in the olive oil (1-2 minutes maximum). The idea is to take the chill off, not to cook!
  • Serve vegetables spooned generously over pasta.
Submit a Recipe Correction

MY PRIVATE NOTES

Add a Note
Advertisement
Enter The Sweepstakes
Advertisement

RECIPE MADE WITH LOVE BY

@tigrrboxer
Contributor

Join The Conversation

all
reviews
tweaks
q&a
sort by:
  1. tigrrboxer
    Incredibly simple to make and simply incredible to eat! You can experiment freely, or add any kind of fish / leftover poultry - this version is vegetarian. The basic ingredients are healthy and colourful. The sweetness of the corn and pepper nicely balance out the saltiness of the olives. If you prefer a saucier pasta, this is also delicious when a tablespoon of cream is added to the vegetables. Finally, you could omit the pasta and eat as a particularly tasty salad or sandwich filling!
     
Advertisement

Find More Recipes