pasta with mushrooms and cherry tomatoes!

Pasta is my go to meal when I’m feeling extra hungry. It doesn’t take too long to make, and is super filling! Usually, I like to pair my pasta with a simple marinara, but yesterday, the sun was shining and that inspired me to create something a little more fresh. I had some baby bella mushrooms and cherry tomatoes, and decided to whip together a quick olive oil based “sauce”. What was nice about it, is that each flavor stood out on its own – every bite was a little different! It was a great lunch for a spring day.

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What you need:

  • 1 pint cherry tomatoes
  • 1 cup sliced mushrooms
  • 1/4 cup diced onions
  • 1 clove garlic, minced
  • 1/2 lime, zested
  • 1/2 tsp oregano
  • 1 1/2 tbs olive oil
  • salt and pepper, to taste
  • parmesan cheese, to taste
  • 12 oz pasta of your choice

Cook pasta according to box – set aside.

Heat olive oil over medium high heat in a large nonstick pan. Add onions, sliced mushrooms and salt and pepper. Saute until they’re soft and tender. Add lime zest, garlic, oregano, tomatoes and a little more salt and pepper and cook for 2-3 more minutes – until tomatoes are warmed through. Remove from heat and squirt a little lime juice on top. Toss with your cooked pasta and top with parmesan cheese.

ENJOY!

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Comments

  1. I made this last night 🙂 I added bacon and used the grease from the bacon instead of oil 🙂 turned out delicious!

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