Ingredients
1/2 pound uncooked multigrain angel hair pasta4 large portobello mushrooms (3/4 pound), stems removed1 tablespoon olive oil2 garlic cloves, minced4 plum tomatoes, chopped1/4 cup pitted Greek olives1/4 cup minced fresh basil1 teaspoon minced fresh rosemary or 1/4 teaspoon dried rosemary, crushed1 teaspoon minced fresh thyme or 1/4 teaspoon dried thyme1/4 teaspoon salt1/8 teaspoon pepper2/3 cup crumbled feta cheese1/4 cup shredded Parmesan cheese
Preparation
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.
Drain pasta, reserving 1/4 cup pasta water. Toss pasta with mushroom mixture, adjusting consistency with reserved pasta water. Sprinkle with cheeses.
