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Portabella Penne





Yields
Makes 3 to 4 servings

As a vegetarian married to a meat lover, Michelle Mortenson appreciates the meaty flavor of portabella mushrooms in this pasta sauce.

 12 ounces dried penne pasta
 1 tablespoon olive oil
 1/2 cup chopped onion
 3 cloves garlic, peeled and minced or pressed
 12 ounces portabella mushroom caps, rinsed and cut into 1/2-inch chunks
 1/3 cup dry red wine
 1 can (28 oz.) diced tomatoes
  Salt and pepper
 2 tablespoons chopped parsley
 1/2 cup grated asiago or parmesan cheese (about 1 1/2 oz.)
Step 1
1

In a 5- to 6-quart pan over high heat, bring 4 quarts water to a boil. Add penne and stir occasionally until tender to bite, 7 to 9 minutes. Drain and return to pan.

Step 2
2

Meanwhile, pour oil into a 10- to 12-inch frying pan over medium-high heat; when hot, add onion, garlic, and mushrooms. Stir frequently until onion and mushrooms are limp, about 8 minutes. Add wine and cook until most of the liquid has evaporated, 1 to 2 minutes.

Step 3
3

Add tomatoes and bring to a boil; reduce heat and simmer to blend flavors, about 10 minutes. Add salt and pepper to taste. Pour over hot pasta and mix to coat with sauce. Spoon into four wide, shallow bowls and top evenly with parsley and cheese.

Nutrition Facts

0 servings

Serving size

Amount per serving
Calories478
% Daily Value *
Total Fat 8.4g11%

Saturated Fat 3g15%
Cholesterol 7.6mg3%
Sodium 459mg20%
Total Carbohydrate 79g29%

Dietary Fiber 5.3g19%
Protein 18g

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.