Herbed Portobello Pasta

• 1/2 pound uncooked multigrain angel hair pasta
• 4 large portobello mushrooms (3/4 pound), stems removed
• 1 tablespoon olive oil
• 2 garlic cloves, minced
• 4 plum tomatoes, chopped
• 1/4 cup pitted Greek olives
• 1/4 cup minced fresh basil
• 1 teaspoon minced fresh rosemary or 1/4 teaspoon dried rosemary, crushed
• 1 teaspoon minced fresh thyme or 1/4 teaspoon dried thyme
• 1/4 teaspoon salt
• 1/8 teaspoon pepper
• 2/3 cup crumbled feta cheese
• 1/4 cup shredded Parmesan cheese

1. Cook pasta according to package directions for al dente. Meanwhile, cut mushrooms in half and thinly slice. In a large skillet, heat oil over medium heat. Add mushrooms; saute until tender, 8-10 minutes. Add garlic; cook 1 minute longer. Stir in tomatoes and olives. Reduce heat to low; cook, uncovered, until slightly thickened, about 5 minutes. Stir in herbs, salt and pepper.
2. Drain pasta, reserving 1/4 cup pasta water. Toss pasta with mushroom mixture, adjusting consistency with reserved pasta water. Sprinkle with cheeses.

pasta, portobello mushrooms, olive oil, garlic, tomatoes, olives, fresh basil, fresh rosemary, thyme, salt, pepper, feta cheese, parmesan cheese

Taken from www.tasteofhome.com/recipes/herbed-portobello-pasta/ (may not work)