INGREDIENTS: 2 tablespoons Chopped onion 2 Garlic cloves, minced 1 teaspoon Olive oil 1 cup portabello mushrooms sliced 1 cup Canned italian tomatoes, chopped & reserve liquid 5 small black olives, sliced in half 1/8 teaspoon Crushed red pepper 2 cup Cooked penne pasta 3 teaspoons fresh grated parmesan cheese Fresh basil leaves for garnish DIRECTIONS: In a 3 quart microwavable casserole, combine onion, garlic and oil and stir to coat. Microwave on high (100%) for 1 minute. Add mushrooms and tomatoes with reserved liquid and stir to combine. Cover and microwave on high for 7 minutes, stirring once every 3 minutes. Add olives and pepper and stir thoroughly. To serve, in serving bowl arrange pasta; top with mushroom-tomato mixture and toss to combine. Sprinkle with cheese and garnish with basil. Yield: 2 Servings Enjoy |