Any Time Pasta Primavera

Amount	Measure	Ingredient -- Preparation Method
--------	------------	--------------------------------
6	ounces	pasta -- cooked and drained
1	medium	sweet onion -- sliced
3	cloves	garlic -- sliced thin
2	tablespoons	extra virgin olive oil
1/8	teaspoon	crushed red pepper flakes
1/2	teaspoon	salt
1/4	cup	balsamic vinegar
1	tablespoon	extra virgin olive oil
8	ounces	mushroom caps -- sliced
1/4	cup	olives -- sliced
1	large	roasted sweet red peppers -- sliced
1/2	cup	parmesan cheese -- shredded

Boil pasta according to package directions and drain.

Add balsamic vinegar to small saucepan and heat over medium until simmering. Reduce heat and let simmer until reduce by half and mixture thickens.

Heat 2 tablespoons olive oil in frying pan, heat to medium, and add onions and salt. Cook until onions brown.

Add garlic and crushed red peppers to onion mixture and cook until garlic softens and turns brown. Empty into small dish.

Add 1 tablespoon olive oil to frying pan. Add mushrooms and cook until mushrooms release their moisture and brown.

Add olives and red pepper to mushrooms and heat through.

Add onion mixture to vegetables and heat through.

In large bowl add drained pasta, vegetable mixture, cheese, and balsamic vinegar and mix well.

Makes 4 servings.

Per Serving: 333 Calories; 15g Fat (39.9% calories from fat); 11g Protein; 39g Carbohydrate; 3g Dietary Fiber; 8mg Cholesterol; 534mg Sodium. Exchanges: 2 Grain (Starch); 1/2 Lean Meat; 1 Vegetable; 0 Fruit; 2 1/2 Fat.