Banff Pasta - Vegetarian - Canadian

1. 1

   Cook pasta according to directions; drain and toss with a few drops of olive oil.

2. 2

   Place sun-dried tomatoes into a small pot, cover with water and cook for about 5 minutes, or until tender. Drain, chop and set aside.

3. 3

   Heat olive oil in a skillet over medium-low heat. Saute onions, garlic until onions are transparent, about 5 minutes. Add mushrooms and sun-dried tomatoes; cook over low heat for about 5 more minutes. Add olives, capers, pinenuts, red pepper flakes, (crumbled) cheese and ground pepper.

4. 4

   Garnish with the Parmigiano-Reggiano crumbles if desired.

* Per serving · 4 servings · Values may vary.

No additional tips available.