Friday, May 30, 2008

Easy Dinners: Penne with Mushroom Bolognese

YUM! I love pasta! And today's offering is no exception! Make sure you make extra sauce and freeze it for future use! :)

Penne with Mushroom Bolognese
Grocery List:
1 lb uncooked penne rigate or other pasta
12 oz sliced shiitake mushroom caps (or white button mushrooms if you can't find or afford shiitake)
2 large cloves garlic
2 tsp olive oil
1⁄2 cup dry white or red wine (optional)
1 jar (26 oz) marinara sauce
1⁄2 tsp crushed dried rosemary
2 Tbsp chopped fresh parsley

How to make it:
1. Cook pasta as package directs.

2. Meanwhile, pulse mushrooms and garlic in food processor until finely chopped.

3. Heat oil in a large nonstick skillet. Add mushrooms and garlic; sauté over medium-high heat 3 minutes, or until lightly browned.

4. Stir in wine (if using); boil 1 minute. Stir in sauce and rosemary; bring to boil, reduce heat and simmer 2 minutes to blend flavors. Stir in parsley; spoon onto pasta.

**Meaty-textured shiitake mushrooms replace ground beef. Serve with grated Parmesan cheese.

Nutritional Information:
7g fat
5g fiber
8 WW points

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