Penne with Oyster Mushrooms, Prosciutto, and Mint

1 tablespoon plus 1 tsp. kosher salt

1/2 pound penne

3 tablespoons olive oil

1 pound oyster mushrooms, sliced, tough stems removed

2 cloves garlic, thinly sliced

1/2 cup chicken broth

1 cup grated fontina cheese, preferably Italian

1/2 cup chopped mint

2 slices prosciutto, chopped

Freshly ground black pepper

Step 1

Bring a large pot of water to boil. Add 1 tbsp. salt and penne. Cook until barely tender to the bite. Drain; set aside.

Step 2

In the same pot, heat olive oil over high heat. Add mushrooms and remaining tsp. salt and cook, stirring constantly, until mushrooms stop giving off liquid and start to brown, about 10 minutes. Turn heat to medium-high and add garlic. Cook, stirring, until fragrant, about 2 minutes. Stir in chicken broth and penne and cook until broth is absorbed. Stir in cheese until melted and coating the pasta. Take off heat and stir in mint. Serve immediately, topped with prosciutto and pepper.

Step 3

Note: Nutritional analysis is per serving.

Nutrition Facts

Servings 0

Amount Per Serving
Calories 540Calories from Fat 37

% Daily Value *
Total Fat 22g34%

Saturated Fat 7.2g36%
Cholesterol 39mg13%
Sodium 1169mg49%
Total Carbohydrate 65g22%

Dietary Fiber 5.8g24%
Protein 25g50%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

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Penne with Oyster Mushrooms, Prosciutto, and Mint