Serving Size ½ of recipe
Total Fat 11.5 g
Saturated Fat 2.5 g
Sodium 911 mg
Total Carbohydrate 62 g
Dietary Fiber 9 g
Protein 11 g
Ingredients and Preparation
Penne pasta 4 ounces
Wild mushrooms (eg, shitake, oyster), stemmed and thinly sliced ¼ pound (4 ounces)
Olive oil 2 + 1 teaspoon
Yellow onion, sliced into thin strips ¼
White wine ¼ cup
Vegetable broth 1 cup
Fresh thyme leaves 1 teaspoon
Freshly ground pepper to taste
Grated Parmesan cheese 2 tablespoons
- Cook pasta according to package directions, omitting fat and salt.
- Heat 2 teaspoons of oil in a large skillet over medium-high heat. Add mushrooms and cook, stirring occasionally, 2-3 minutes until soft. Transfer to a plate and set aside.
- Add 1 teaspoon oil to skillet, then add onion and cook 2 minutes. Pour in wine and cook, scraping brown bits off the bottom of the pan, until wine has evaporated, about 30 seconds. Stir in vegetable broth and bring to a boil. Return mushrooms to pan, reduce heat to medium, and cook for another 2 minutes.
- Toss pasta with mushroom sauce and thyme, season with pepper, top with Parmesan, and serve.