This simple one pot tomato pasta has a delicious flavor, tons of vegetables, and is ideal for a fast and easy 30-minute weeknight meal!

Lunch

1 tablespoon unsalted butter, 2 tablespoons olive oil, ½ red onion chopped, 8 ounces mushrooms sliced, 3 garlic cloves minced, 1 cup cherry tomatoes halved, ¼ cup tomato paste, 2 cups water, 8 ounces dry rotini pasta, 2 teaspoons salt, 1 teaspoon black pepper, 1 tablespoon dried Italian seasoning, 1 cup shredded mozzarella cheese, ¼ cup sliced green olives

In a large deep-sided skillet over medium heat melt the butter and olive oil, Add the red onion and cook for 2 to 3 minutes stirring occasionally, Next add in the mushrooms and cook for 5 minutes until softened and browned stirring regularly, Add the tomatoes and cook for 2 minutes then add in the garlic, In a medium bowl whisk together the water and tomato sauce until combined, Add the dry pasta into the skillet or stockpot with the vegetables, Pour the tomato mixture into the pot along with the salt black pepper and dried Italian herbs, Bring to a boil then reduce the heat to low and cover. Cook for 10 minutes or until the liquid has evaporated, Stir in the cheese and olives then remove from heat and serve immediately