By Nicole Duncan
Penne with Portabella Mushrooms and Fennel
8 steps
Prep:5minCook:13min
Updated at: Thu, 17 Aug 2023 13:53:24 GMT
Nutrition balance score
Great
Glycemic Index
49
Low
Glycemic Load
22
High
Nutrition per serving
Calories305.3 kcal (15%)
Total Fat8.8 g (13%)
Carbs42.9 g (17%)
Sugars6.2 g (7%)
Protein12.4 g (25%)
Sodium503.6 mg (25%)
Fiber7.3 g (26%)
% Daily Values based on a 2,000 calorie diet
Ingredients
6 servings
2 ½ cupspenne pasta
uncooked
2 tablespoonsextra virgin olive oil
1 x 8 ozportabella mushrooms
fresh, sliced
1 bulbfennel
trimmed, cut into 1-inch slices
2cloves garlic
finely chopped
1 jartomato pasta sauce
chunky, any meatless variety
1 x 15 ozcannellini beans
can, drained
3 tablespoonsbasil leaves
chopped, fresh, or 1 tablespoon dried
½ cupasiago cheese
shredded, or parmesan
fennel leaves
if desired
Instructions
Step 1
Cook and drain pasta as directed on package.
Step 2
Meanwhile, in 10-inch skillet, heat oil over medium heat.
Step 3
Cook mushrooms, fennel and garlic in oil 5 to 6 minutes, stirring occasionally, until fennel is crisp-tender.
Step 4
Stir in pasta sauce, beans and basil.
Step 5
Cook, stirring occasionally, until thoroughly heated.
Step 6
Divide cooked pasta among 6 bowls or plates: spoon vegetable mixture evenly over pasta.
Step 7
Sprinkle with cheese.
Step 8
Garnish with fennel leaves.
Notes
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