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Penne with Portabella Mushrooms and Fennel

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  • Prep Time 30 min
  • Total Time 30 min
  • Servings 6
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Portabellas take top billing in this 30-minute meatless main dish. Delizioso!

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) 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

Directions

  • 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.

Expert Tips

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

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
490
Calories from Fat
130
% Daily Value
Total Fat
15g
23%
Saturated Fat
4g
19%
Trans Fat
0g
Cholesterol
10mg
3%
Sodium
900mg
38%
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
5
*Percent Daily Values are based on a 2,000 calorie diet.

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