Penne with Portabella Mushrooms and Fennel

  • Prep 30 min
  • Total 30 min
  • Servings 6

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

Steps

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  • 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.

Notes









Tips

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.

Nutritional Information

Nutrition Information

Nutrition Facts

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%
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
5
*Percent Daily Values are based on a 2,000 calorie diet.

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