Meaty mushrooms make this light pasta taste hearty and filling. It's my fast and fresh go-to weeknight dinner.

Ingredients

• 1/2 pound uncooked multigrain angel hair pasta
• 4 large portobello mushrooms (3/4 pound), stems removed
• 1 tablespoon olive oil
• 2 garlic cloves, minced
• 4 plum tomatoes, chopped
• 1/4 cup pitted greek olives
• 1/4 cup minced fresh basil
• 1 teaspoon minced fresh rosemary or 1/4 teaspoon dried rosemary, crushed
• 1 teaspoon minced fresh thyme or 1/4 teaspoon dried thyme
• 1/4 teaspoon salt
• 1/8 teaspoon pepper
• 2/3 cup crumbled feta cheese
• 1/4 cup shredded parmesan cheese

Directions

1. 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.
2. Drain pasta, reserving 1/4 cup pasta water. Toss pasta with mushroom mixture, adjusting consistency with reserved pasta water. Sprinkle with cheeses.