• 6servings
  • 20minutes
  • 394calories

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Nutrition Info . . .

VitaminsA, B9, C
MineralsCopper, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 lb uncooked penne rigate or other pasta

  2. 12 oz sliced shiitake mushroom caps

  3. 2 large cloves garlic

  4. 2 tsp olive oil

  5. 1/2 cup dry white or red wine

  6. 1 jar (26 oz) marinara sauce

  7. 1/2 tsp crushed dried rosemary

  8. 2 Tbsp chopped fresh parsley

Instructions Jump to Ingredients ↑

  1. Cook pasta as package directs.

  2. Meanwhile, pulse mushrooms and garlic in food processor until finely chopped.

  3. Heat oil in a large nonstick skillet. Add mushrooms and garlic; sauté over medium-high heat 3 minutes, or until lightly browned.

  4. Stir in wine (if using); 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 grated Parmesan cheese.


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