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Olivia

Farfalle pasta with mushrooms, cherry tomatoes, and rosemary

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Farfalle pasta with mushrooms, cherry tomatoes, and rosemary cooked in olive oil for a simple vegetarian meal.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4
Course: Appetizer, Side Dish, Snack
Cuisine: American
Calories: 431
Ingredients Equipment Cooking Instructions Nutrition Notes

Ingredients
  

  • 12 oz farfalle pasta
  • 2 tablespoons olive oil
  • 2 cups mushrooms sliced
  • 1 cup cherry tomatoes halved
  • 2 cloves garlic minced
  • 1 teaspoon fresh rosemary chopped
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • ¼ cup grated cheese
  • 2 tablespoons fresh parsley chopped

Equipment

5 Quart Pot
5 Quart Pot
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small soup pot
Frying Pan
Frying Pan
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Frying Pan

Cooking Instructions
 

  1. Cook farfalle pasta according to package instructions and drain.
  2. Heat olive oil in a large pan over medium heat.
  3. Add mushrooms and cook until softened.
  4. Stir in garlic and rosemary and cook for 30 seconds.
  5. Add cherry tomatoes, salt, and black pepper and cook for 3 minutes.
  6. Add cooked pasta and toss gently to combine.
  7. Remove from heat and sprinkle with grated cheese and parsley before serving.

Nutrition

Calories: 431kcalCarbohydrates: 68gProtein: 16gFat: 11gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 9mgSodium: 146mgPotassium: 468mgFiber: 4gSugar: 4gVitamin A: 425IUVitamin C: 13mgCalcium: 82mgIron: 2mg

Notes

Reserve some pasta water to loosen the sauce if needed.
Use fresh rosemary for best flavor.
Serve immediately for best texture.

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