Yield: 2 servings
|2 tablespoons||Chopped onion|
|2 \N||Garlic cloves, minced|
|1 teaspoon||Olive oil|
|1 cup||White or shitake mushrooms sliced|
|1 cup||Canned italian tomatoes,|
|\N \N||(reserve liquid), chopped|
|5 smalls||Black olives, sliced in half|
|⅛ teaspoon||Crushed red pepper|
|2 cups||Cooked penne or ziti pasta|
|2 teaspoons||Grated parmesan cheese|
|\N \N||Fresh basil leaves|
1. In a 3 quart microwavable casserole, combine onion, garlic and oil and stir to coat. Microwave on high (100%) for 1 minute.
2. Add mushrooms and tomatoes with reserved liquid and stir to com- bine. Cover and microwave on high for 7 minutes, stirring once every 3 minutes.
3. Add olives and pepper and stir thoroughly.
4. To serve, in serving bowl arrange pasta; top with mushroom-tomato mixture and toss to combine. Sprinkle with cheese and garnish with basil.
Source: Weight Watchers Healthy Lifestyle Cookbook Each serving contains: ¾ fat exchange, 2⅛ vegetable exchange, 2 bread exchanges, 10 optional calories.
Per serving: 275 calories