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Tomato, Mushroom & Kalamata Olive Penne with Parmesan.

  • 2 cloves
  • 6 oz
    gluten-free penne pasta
  • 1 pint
    grape tomatoes
  • ¼ cup
    Kalamata olives, pitted
  • 1 oz
    Parmesan cheese
  • ¼ lb
    white mushrooms
    black pepper
    crushed red pepper
    extra virgin olive oil
    Italian seasoning
  • 1
    Fill a medium saucepan halfway with water, cover, and bring to a boil. Uncover, add salt and pasta, and stir for a few seconds. Cook until desired firmness, 8-10 minutes. Drain.
    about 7 cups water
    1 tbsp salt
    6 oz (2 ¼ cups) gluten-free penne pasta
  • 2
    Wash tomatoes and mushrooms. Halve the tomatoes. Thinly slice the mushrooms. Peel and mince garlic.
    1 pint grape tomatoes
    ¼ lb white mushrooms
    2 cloves garlic
  • 3
    Heat a sauté pan over medium heat.
  • 4
    Coat bottom of skillet with oil. Add garlic and crushed red pepper and cook until fragrant, 15-30 seconds.
    1 tbsp extra virgin olive oil
    ⅛ tsp crushed red pepper
  • 5
    Add tomatoes, mushrooms, Italian seasoning, salt, and pepper. Stirring occasionally, cook until mushrooms are tender and tomatoes are juicy, 2-3 minutes.
    1 tsp Italian seasoning
    ¼ tsp salt
    ⅛ tsp black pepper
  • 6
    Shave or grate Parmesan cheese.
    1 oz Parmesan cheese
  • 7
    Add olives and pasta to pan and toss to combine.
    ¼ cup Kalamata olives, pitted
  • 8
    To serve, place pasta on a plate or in a bowl and garnish with Parmesan. Enjoy!