3 cloves garlic, finely chopped
3 Tablespoons extra virgin olive oil
1/2 cup mushrooms, sliced
1/2 cup roasted red bell peppers, chopped (they come in a jar)
3 Tablespoons Kalamata olives, chopped
1/3 cup Italian parsley, finely chopped
¼ cup feta cheese, crumbled
1/4 cup Parmesan cheese, grated
¼ cup sunflower nuts (or chopped pecans)
salt and pepper to taste
Squeeze of fresh lemon or lime juice
fresh cooked pasta or zucchini pasta
1. Scrub, prepare, chop or have ready, all ingredients. Cook 8 ounces of bowtie pasta (farfalle) while preparing sauce.
2. Saute’ mushrooms and zucchini in oil, then add sweet red peppers, Kalamata olives, parsley and garlic for a minute more of cooking, then remove from heat.
4. Spoon dressing mixture into a large bowl and cool to room temperature. Add feta and Parmesan cheese. Mix well and season with salt and pepper to taste.
5. Stir piping hot pasta (or zucchini pasta) into dressing. Top individual servings with sunflower nuts (or pine nuts for a more traditional touch).
Variation: Chill the dish (having added the feta and Parmesan cheeses) and serve as a cold salad. Drizzle with a little more olive oil and stir right before serving.