This has got to be one of my favorite pasta dishes, with the added bonus that most of the ingredients I have at all times in my pantry, and it is so easy and quick to make! Enjoy it on top of your favorite pasta, zucchini noodles, or as a topping for Tofu Cutlets or Baked Fish!

Post any of your iEat Green recipes either on Instagram using the hashtag #iEatGreenRecipes and tag @ieat_green  or on Facebook.

Follow iEat Green on Instagram and Facebook for more healthy & delicious recipes!

Ingredients:

1 box organic Linguine (WW, GF, etc)
1 organic onion, diced (2 cups)
2 Tbs chopped garlic,
6-8 organic cremini mushrooms, sliced (2 cups) or mushroom of your choice
1 yellow pepper, diced
2 Tbs. organic tomato paste
1 large can organic fire-roasted tomatoes
1 can artichoke hearts
¼ cup small capers
¼- ½ t. red chili flakes, optional
1 t. oregano
1 t. basil
1 cup organic calamata olives, sliced
½ cup, chopped Italian parsley, stems removed
¼ cup white wine
Salt and Pepper to taste
Olive oil

Instructions:

1. Cover the bottom of wok with olive oil. When oil is hot, add the onions. And cook for 5 minutes.

2. Add the garlic, and mushrooms and cook for a few more minutes.

3. Push the vegetables to the side, and add the 2 Tbs. of tomato paste to the center of wok, and cook for a few minutes.

4. Add the peppers, white wine, oregano, basil, and red pepper flakes. Cook at high heat for a few more minutes, and then add the fire-roasted tomatoes, artichokes, olives, and capers. Season with salt and pepper.     

5. Cook the pasta, al dente, according to directions.

 6. Add the pasta to the saucepot, and finish cooking in the sauce. 

7. Add chopped parsley and serve immediately!