Portabellas take top billing in this 30-minute meatless main dish. Delizioso!
Penne with Portabella Mushrooms and Fennel
- Prep Time 30 min
- Total 30 min
- Servings 6
- Ingredients 10
Ingredients
- 2 1/2 cups uncooked penne pasta (about 8 oz)
- 2 tablespoons olive oil
- 1 package (8 oz) portabella mushrooms, halved, sliced
- 1 bulb fennel, trimmed, cut into 1-inch slices
- 2 cloves garlic, finely chopped
- 1 jar (1 lb 8 oz) Muir Glen™ Organic Tomato Sauce chunky (any meatless variety)
- 1 can (15 oz) Progresso™ cannellini beans, drained
- 3 tablespoons chopped fresh or 1 tablespoon dried basil leaves
- 1/2 cup grated Asiago or Parmesan cheese
- Fennel leaves, if desired
Instructions
-
Step1Cook and drain pasta as directed on package.
-
Step2Meanwhile, in 10-inch skillet, heat oil over medium heat. Cook mushrooms, fennel and garlic in oil 5 to 6 minutes, stirring occasionally, until fennel is crisp-tender. Stir in pasta sauce, beans and basil. Cook, stirring occasionally, until thoroughly heated.
-
Step3Divide cooked pasta among 6 serving bowls or plates; spoon vegetable mixture evenly over pasta. Sprinkle with cheese. Garnish with fennel leaves.
Nutrition
490
Calories
15g
Total Fat
16g
Protein
73g
Total Carbohydrate
14g
Sugars
Nutrition Facts
Serving Size: 1 Serving
- Calories
- 490
- Calories from Fat
- 130
- Total Fat
- 15g
- 23%
- Saturated Fat
- 4g
- 19%
- Trans Fat
- 0g
- Cholesterol
- 10mg
- 3%
- Sodium
- 900mg
- 38%
- Potassium
- 940mg
- 27%
- Total Carbohydrate
- 73g
- 24%
- Dietary Fiber
- 8g
- 34%
- Sugars
- 14g
- Protein
- 16g
% Daily Value*:
- Vitamin A
- 15%
- 15%
- Vitamin C
- 15%
- 15%
- Calcium
- 15%
- 15%
- Iron
- 25%
- 25%
Exchanges:
2 Starch; 0 Fruit; 2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 2 1/2 Vegetable; 1 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 1/2 Fat;Carbohydrate Choice
5Tips from the Betty Crocker Kitchens
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