1 oz olive oil
1 tbsp garlic, fresh, minced
4 oz button mushrooms, washed, dried and quartered
3 oz yellow onions, diced
2 lb cherry tomatoes , halved
½ cup black olives, pitted
½ cup green olives, pitted
2 tsp capers, rinsed
¼ cup basil, fresh, chopped
1 tbsp parsley, fresh, minced
¼ tsp chili flakes
¼ cup white wine
1 lb spaghetti pasta, cooked and cooled
To serve:
1 tsp parmesan cheese , grated or powdered
¼ tsp basil leaves, torn
Heat oil in a skillet then add garlic, onions, and mushrooms. Saute until translucent.
Add the cherry tomatoes, olives, capers, basil, parsley, and, pepper flakes.
Saute for 8 to 10 minutes until vegetables turn slightly soft and caramelized.
Deglaze with wine and reduce briefly. Then season with salt and ground black pepper to taste.
Add the pasta in the skillet with vegetables and toss to combine.
Top with grated parmesan cheese and garnish with fresh basil leaves.
Sugar: 5g
:
Calcium: 38mg
Calories: 293kcal
Carbohydrates: 49g
Fat: 7g
Fiber: 3g
Iron: 2mg
Potassium: 407mg
Protein: 9g
Saturated Fat: 1g
Sodium: 440mg
Vitamin A: 719IU
Vitamin C: 28mg
