• 17minutes
  • 538calories

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B2, B3, B9, B12, C
MineralsCopper, Natrium, Chromium, Calcium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1/2 cup olive oil

  2. 4 portabella mushrooms (sliced thin-original recipe calls for porcini mushrooms)

  3. 2 garlic cloves (minced)

  4. 1/3 cup Italian parsley (chopped)

  5. salt & fresh ground pepper

  6. 2/3 cup white wine

  7. 2 cups tomatoes (chopped)

  8. 2 cups penne pasta (dry)

  9. 1/2 cup parmigiano-reggiano cheese (more for passing)

Instructions Jump to Ingredients ↑

  1. Heat olive oil in large skillet over med high heat; saute' sliced mushrooms with garlic and parsley.

  2. Add wine and let simmer until wine begins to evaporate ( about 5 min.), add tomatoes and cook another 8-10 minutes.

  3. Meanwhile boil penne until al dente', drain; Add to sauce, let cook about 2 minutes.

  4. Taste for seasoning; add salt and fresh ground pepper to taste; right before serving add parmiginao cheese; toss to blend together.

  5. Place on serving dishes, and offer extra parmigiano cheese as desired.


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