01 01
YIELD
6 servings
ACTIVE
3 minutes
TOTAL
20 minutes
1 LB PENNE RIGATE OR OTHER PASTA
12 OZ SLICED SHIITAKE MUSHROOM CAPS
2 LARGE CLOVES GARLIC
2 TSP OLIVE OIL
½ CUP DRY WHITE OR RED WINE (OPTIONAL)
1 JAR (26 OZ) MARINARA SAUCE
½ TSP CRUSHED DRIED ROSEMARY
2 TBSP CHOPPED FRESH PARSLEY
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; sauté over medium-high heat 3 minutes or until lightly browned.
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 Parmesan.
Grated Parmesan
CALORIES 394 TOTAL FAT 7G SATURATED FAT 1G CHOLESTEROL 0MG SODIUM 779MG
TOTAL CARBOHYDRATES 72G DIETARY FIBER 5G PROTEIN 13G
