Summer Pasta

• 1/2 stick butter
• 4-5 cloves garlic, chopped
• 8 oz. fresh mushrooms, sliced
• 1 lb. angel hair pasta
• 6 to 7 Roma tomatoes
• 1 can sliced ripe olives, drained
• 1 jar marinated artichoke hearts, drained and chopped
• 1/2 c. fresh basil, finely chopped
• salt and pepper to taste
• 1/2 c. fresh Parmesan cheese, finely grated
• 1/4 c. olive oil

1. Melt butter and saute garlic until just tender.
2. Add mushrooms and cook for 7 to 8 minutes; set aside.
3. Cook pasta in salted water according to package directions.
4. While pasta is cooking, chop the tomatoes and add olives, artichoke hearts and basil.
5. Salt and pepper to taste.
6. Drain pasta and add mushroom mixture, tomato mixture and olive oil.
7. Toss and top with cheese.

butter, garlic, fresh mushrooms, angel hair pasta, tomatoes, olives, hearts, fresh basil, salt, parmesan cheese, olive oil

Taken from www.cookbooks.com/Recipe-Details.aspx?id=54270 (may not work)