Tomato, Mushroom & Kalamata Olive Penne With Parmesan

• 2 garlic cloves
• 1 pint grape tomatoes
• 1/4 cup kalamata olive, pitted
• 1/2 ounce parmesan cheese
• 1/4 lb white mushroom
• 6 ounces whole wheat penne
• 1/8 teaspoon crushed red pepper flakes
• 1 tablespoon extra virgin olive oil
• 1 teaspoon italian seasoning
• 1 tablespoon salt

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.
2. Wash tomatoes and mushrooms. Halve the tomatoes. Thinly slice the mushrooms. Peel and mince garlic.
3. Heat a saute pan over medium heat.
4. Coat bottom of skillet with oil. Add garlic and crushed red pepper and cook until fragrant, 15-30 seconds.
5. Add tomatoes, mushrooms, Italian seasoning, salt, and pepper. Stirring occasionally, cook until mushrooms are tender and tomatoes are juicy, 2-3 minutes.
6. Shave or grate 1/8 cup of Parmesan cheese.
7. Add olives and pasta to pan and toss to combine.
8. To serve, place pasta on a plate or in a bowl and garnish with Parmesan. Enjoy!

garlic, grape tomatoes, kalamata olive, parmesan cheese, white mushroom, whole wheat penne, red pepper, extra virgin olive oil, italian seasoning, salt

Taken from www.food.com/recipe/tomato-mushroom-kalamata-olive-penne-with-parmesan-523408 (may not work)