Servings: 2

INGREDIENTS:

• 2 tablespoons Chopped onion
• 2 Garlic cloves, minced
• 1 teaspoon Olive oil
• 1 cup White or shiitake mushrooms, sliced
• 1 cup Canned Italian tomatoes, chopped (reserve liquid)
• 5 small Black olives, sliced in half
• 1/8 teaspoon Crushed red pepper
• 2 cups Cooked penne or ziti pasta
• 2 teaspoons Grated Parmesan cheese
• Fresh basil leaves

INSTRUCTIONS:

1. In a 3-quart microwavable casserole, combine chopped onion, minced garlic, and olive oil. Stir to coat the onions and garlic with oil. Microwave on high (100%) for 1 minute.
2. Add sliced mushrooms and chopped Italian tomatoes (along with the reserved liquid) to the casserole. Stir to combine. Cover the casserole and microwave on high for 7 minutes, stirring once every minute.
3. Stir in the sliced black olives and crushed red pepper, mixing everything thoroughly.
4. To serve, arrange the cooked penne or ziti pasta in a serving bowl. Top the pasta with the mushroom-tomato mixture and toss to combine everything. Sprinkle grated Parmesan cheese over the pasta and garnish with fresh basil leaves.
5. Enjoy this delicious and flavorful pasta dish!

Note: Each serving contains approximately 3/4 fat exchange, 2 1/8 vegetable exchange, 2 bread exchanges, and 10 optional calories. The total calorie count per serving is approximately 275 calories.

Here are some variations of the pasta recipe:

1. Chicken and Mushroom Pasta: Add cooked and shredded chicken breast to the mushroom-tomato mixture. You can use rotisserie chicken or grilled chicken for a quick and flavorful twist.
2. Creamy Tomato Basil Pasta: Stir in 1/2 cup of heavy cream or half-and-half to the mushroom-tomato mixture for a creamy and rich pasta sauce. Garnish with fresh basil leaves for added flavor.
3. Spicy Shrimp Pasta: Replace the olives with cooked and seasoned shrimp for a seafood-inspired pasta dish. Add a pinch of red pepper flakes for an extra kick of heat.
4. Vegetarian Pasta Primavera: Mix in an assortment of colorful vegetables such as bell peppers, zucchini, broccoli, and cherry tomatoes to the mushroom-tomato mixture. Toss in some baby spinach leaves for added nutrition.
5. Pasta with Sun-Dried Tomatoes: Swap the canned tomatoes with sun-dried tomatoes packed in oil. Add a handful of chopped sun-dried tomatoes to the mushroom mixture for a burst of intense flavor.
6. Cheesy Pasta Bake: Transfer the pasta mixture to a baking dish, top it with shredded mozzarella or Italian cheese blend, and bake until the cheese is melted and bubbly. This will create a delightful cheesy pasta bake.
7. Mediterranean Pasta Salad: Turn the dish into a refreshing pasta salad by chilling it in the refrigerator. Add cucumber slices, artichoke hearts, Kalamata olives, and feta cheese. Dress with a lemon-herb vinaigrette for a Mediterranean twist.
8. Pasta with Pesto: Instead of the tomato-based sauce, toss the cooked pasta with homemade or store-bought pesto sauce. Mix in sautéed mushrooms and cherry tomatoes for extra texture and flavor.
9. Mushroom Alfredo Pasta: Make a creamy Alfredo sauce using butter, heavy cream, and grated Parmesan cheese. Combine the cooked pasta with the mushroom Alfredo sauce and garnish with fresh parsley.
10. Pasta with Roasted Vegetables: Roast a variety of vegetables such as eggplant, bell peppers, and cherry tomatoes in the oven. Toss them with the cooked pasta and the mushroom-tomato mixture for a hearty and colorful dish.