INGREDIENTS (6 servings, 394 calories)
1 lb penne rigate or other pasta
12 oz sliced shiitake mushroom caps
2 large cloves garlic
2 tsp EVOO
1/2 cup dry white or red wine (optional)
1jar (26 ox) marinara sauce
1/2 tsp crushed dried rosemary
2 Tbsp chopped fresh parsley
DIRECTIONS
Bring a large pot of lightly salted water to a boil. Add pasta and cook as package directs.
Meanwhile, pulse mushrooms and garlic in food processor until finely chopped.
Heat oil in a large nonstick skillet. Add mushroom mixture; saute over medium-high heat 3 minutes or until lightly browned.
Stir in wine (if susing); boil 1 minute. Stir in sauce and rosemary, bring to boil, reduce heat and simmer 2 minutes to blend flavors. Stir in parsley; spoon onto pasta.
SERVE WITH PARMESAN
1 lb penne rigate or other pasta
12 oz sliced shiitake mushroom caps
2 large cloves garlic
2 tsp EVOO
1/2 cup dry white or red wine (optional)
1jar (26 ox) marinara sauce
1/2 tsp crushed dried rosemary
2 Tbsp chopped fresh parsley
DIRECTIONS
Bring a large pot of lightly salted water to a boil. Add pasta and cook as package directs.
Meanwhile, pulse mushrooms and garlic in food processor until finely chopped.
Heat oil in a large nonstick skillet. Add mushroom mixture; saute over medium-high heat 3 minutes or until lightly browned.
Stir in wine (if susing); boil 1 minute. Stir in sauce and rosemary, bring to boil, reduce heat and simmer 2 minutes to blend flavors. Stir in parsley; spoon onto pasta.
SERVE WITH PARMESAN
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