Green Olive Pasta

"Incredibly simple to make and simply incredible to eat! You can experiment freely, or add any kind of fish / leftover poultry - this version is vegetarian. The basic ingredients are healthy and colourful. The sweetness of the corn and pepper nicely balance out the saltiness of the olives. If you prefer a saucier pasta, this is also delicious when a tablespoon of cream is added to the vegetables. Finally, you could omit the pasta and eat as a particularly tasty salad or sandwich filling!"
 
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Ready In:
15mins
Ingredients:
9
Serves:
4-6
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ingredients

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directions

  • Cook the pasta in boiling salted water for 10-12 minutes until al dente.
  • Meanwhile -- Slice the olives into 5-6 slices each (may sound time-consuming but it's not, really).
  • Remove seeds from red bell pepper, quarter and slice finely.
  • Drain mushrooms.
  • When the pasta is cooked, drain in colander.
  • Quickly heat all other ingredients in the olive oil (1-2 minutes maximum). The idea is to take the chill off, not to cook!
  • Serve vegetables spooned generously over pasta.

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RECIPE SUBMITTED BY

I moved to Istanbul a few years ago and ever since then I somehow never managed to wrench myself away for more than the occasional trip "abroad" - Turkey is home for me now! I'm officially an art director, copywriter, editor and translator; unofficially I like to try everything :)
 
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