Penne with Portabella Mushrooms and Fennel

Penne with Portabella Mushrooms and Fennel

Portabellas take top billing in this 30-minute meatless main dish. Delizioso!

Prep Time

30

Minutes

Total Time

30

Minutes

Makes

6

servings

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) chunky pasta sauce (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
  1. Cook and drain pasta as directed on package.
  2. Meanwhile, 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.
  3. Divide cooked pasta among 6 serving bowls or plates; spoon vegetable mixture evenly over pasta. Sprinkle with cheese. Garnish with fennel leaves.
Makes 6 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
You can use any beans you like in this recipe. Try great northern beans, garbanzo beans or kidney beans.
Serve with crusty French bread or whole-grain dinner rolls and a spinach salad with raspberry vinaigrette.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 490
    • (Calories from Fat 130),
  • Total Fat 15g
    • (Saturated Fat 4g,
    • Trans Fat 0g),
  • Cholesterol 10mg;
  • Sodium 900mg;
  • Total Carbohydrate 73g
    • (Dietary Fiber 8g,
    • Sugars 14g),
  • Protein 16g;
Percent Daily Value*:
    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 Choices:
    • 5;
    *Percent Daily Values are based on a 2,000 calorie diet.