Meatless Monday: Farfalle with Sundried tomatoes and Baby Bella Mushrooms

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It's Meatless Monday again! This week I am featuring my Farfalle Pasta with Sundried Tomatoes and Baby Bella Mushrooms. I got the idea for this pasta back in college. I was a sophomore and my nutty Philosophy 101 teacher mentioned this was one of his favorite pasta dishes to make. I thought it sounded good and of course went home that night to give it a try. It was absolutely delicious! I brought this as a side dish to a barbecue recently and it was definitely a hit.

With Meatless Monday's you want to make sure you are still getting enough protein in your meal, especially for a main course. Barilla brand makes really good multigrain pasta with Protein and Omega 3's. If you just have regular Farfalle, consider adding 1/2 cup of white beans per serving to ensure you get the protein you need. You can always top with a little feta or parmesan cheese too.

3/4 cup sundried tomatoes (I like the dehydrated kind, the ones packed in oil have more calories)
1 cup water
12 ounces muligrain or wheat farfalle pasta (protein added is a plus)
1 tbsp olive oil
2 cups sliced baby bella mushrooms
1 cup halved grape tomatoes
4 cloves of garlic
10 kalamata olives chopped
1/4 cup olive oil
1 tsp salt
1/4 tsp ground pepper

If you buy the dehydrated sundried tomatoes you will need to reconstitute them. Grab a large coffee mug and place your sundried tomatoes in it along with 1 cup water. Microwave for 2 minutes and let sit for another 10 minutes. Remove your sundried tomatoes and reserve the liquid. Coarsely chop the sundried tomatoes.

Bring a large pot of water to boil and cook farfalle according to the directions on the box. Once cooked, strain (never rinse your pasta!!) and put back in to the large pot to sit. (No heat)

In a large saute pan add 1 tbsp olive oil and saute your mushroom, grape tomatoes and sundried tomatoes for 6 minutes. Add your garlic and saute for an additional 4 minutes. Add chopped kalamata olives, 1/4 cup olive oil and salt and pepper. Cook for 2 minutes on low and add the contents of the saute pan to the pot of farfalle noodles. Next add the reserved water from your sundried tomatoes. Stir together and serve!

Approx 525 calories and 20 grams of fat

Ideas for additional items to add or sub in (spinach, asparagus, artichoke hearts)