Olives are so good for you, part of those MUFAs that provide good fats for us ladies. Prevention magazine touts these foods as the key to a flat belly, and you can learn more here. I'll take any excuse to add more EVOO and olives into my diet, and this delish recipe was an experimental success!
I started with cooking Farfalle pasta (Matt's fave) to nearly al dente. I used the whole box, so we'd have leftovers for work lunches. While the pasta was cooking, I chopped half of a medium white onion, minced 2 Tablespoons garlic, 2 Tablespoons black olives, and sliced about 2 cups white button mushrooms.
To a large hot sauté pan, I splashed about 1 Tablespoon of EVOO, and added my mushrooms, olives, onion, and garlic, along with salt, pepper, and dried Italian seasonings, to taste. Let these cook for about 7 minutes on medium-high, until the mushrooms are yummy and brown, but not until the garlic is burnt.
Preheat your oven to 350 degrees, and gently toss your pasta, 8 ounces of ricotta cheese, your mushroom mixture, and about 10 ounces of your chosen red pasta sauce. Sprinkle about 1/2 cup of Italian shredded cheese atop your masterpiece, and cook until heated through and melty, about 20 minutes. Yum-sky!
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