Mediterranean pasta

Pasta mediterranea.P&V.#vegan
Pasta mediterranea.P&V.#vegan
Pasta mediterranea.P&V.#vegan

I made this recipe because I entered a contest sponsored by California Ripe Olives. When I read about it, I immediately said YES. I fell in love with the grand prize, it has been in my wishlist forever. But I also loved the opportunity to talk about olives. I’m madly in love with olives, I try to have some in my pantry always. They go well with everything, you can use them in a salad, on top of an avocado toast for breakfast… Or in a dish like this Mediterranean pasta. On top of all, they are super good for us. ?? Yeap, olives are packed with health benefits!

Pasta mediterranea.P&V.#vegan
Pasta mediterranea.P&V.#vegan
Pasta mediterranea.P&V.#vegan

This recipe is flavorful, easy, and based on the Mediterranean diet philosophy. You use only one pan and one pot to prepare it. So happy to tell you that you´ll have less dishwashing to do?. And it is done while the pasta is cooking. so it is fast to prepare as well. Here is the recipe,  hope you like it, prepare it and share it. I will tell you as soon as I know if I´m the winner of the contest. As for now, wish me luck?! My fingers are crossed. So here is the recipe for

 Mediterranean pasta with black olives

and asparagus and more deliciousness, hope you like it, prepare it and share it. I will tell you as soon as I know if I´m the winner of the contest. As for now, wish me luck?! My fingers are crossed. If you make this recipe please take a picture and share it on Instagram.

mediterranean pasta

Mediterranean pasta with black olives

Pasta with asparagus, mushrooms and black olives.
3 from 3 votes
Prep Time 15 mins
Cook Time 25 mins
Total Time 40 mins
Servings 6 -8

Ingredients
  

  • 1 8 oz pasta box 454 g.
  • 4 cups sliced mushrooms
  • 3 cups asparagus cut into pieces
  • 4 garlic cloves minced
  • 3 large tomatoes diced
  • 1 1/2 cups California Ripe Olives
  • 4 tablespoons of extra virgin olive oil or neutral taste
  • salt and pepper
  • For serving fresh herbs such as parsley and basil
  • 1/2 cup peeled pistachios

Instructions
 

  • Boil water to cook the pasta as directed on package.
  • Heat a pan, and when ready, add a tablespoon of oil and the mushrooms. Do not add salt . The pan needs to be really hot, so the mushrooms are seared and they do not release their juice.
  • When done, put the mushrooms in the bowl where you intend to serve the pasta when ready.
  • In the same pan, add another tablespoon of oil and add the asparagus, add salt. Leave them for about 5-7 minutes, until al dente. Do not let them cook a lot, keep them crisp.
  • Place them in the serving bowl with the mushrooms.
  • In the same pan, add two tablespoons of oil and add the garlic.Move it constantly so it does not burn, add the chopped tomatoes. Add a handful of salt and pepper. Lower the heat and let them simmer for 7 to 10 min.
  • By this time, The pasta must be cooked, drain and put it the serving bowl with the rest of the vegetables. Add the tomatoes and mix well.
  • Add the California Ripe Olives, fresh herbs and pistachios.
  • Check for seasoning, add salt and pepper if in need.

information

Nutritional information of this recipe is only an estimate, the accuracy for any recipe on this site is not guaranteed.

Did you make this recipe?Tag @piloncilloyvainilla on Instagram and hashtag it #brownsugarandvanilla so we can all see your creations.

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i agree…olives do go with everything. im making a pasta similar to this tonight for dinner!!

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