Here’s a versatile dish for mushroom lovers, equally suited for a casual family meal or a white-tablecloth treatment.
- 8 ounces whole-wheat penne pasta
- 2 tablespoons olive oil
- 8 ounces white mushrooms, cut into bite-sized pieces
- ½ cup onion, thinly sliced
- 1 tablespoon minced garlic
- 6 tablespoons dry red wine
- 1 cup low-sodium chicken broth
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- 1 teaspoon dried thyme
- 4 tablespoons shredded parmesan cheese
In a large saucepan, bring three quarts of water to a boil. Add pasta and cook according to package directions.
While pasta cooks, warm olive oil in a large nonstick pan over medium heat.
Cook mushrooms in oil for 5 minutes.
Add onion and garlic and cook for 3 minutes, stirring occasionally.
Add wine. Stir to loosen any browned bits to mix into the sauce.
Stir in chicken broth, salt, pepper and thyme.
Drain pasta and stir into mushroom mixture. Continue simmering until all moisture is absorbed, about 3 minutes.
Divide into four portions. Top each with shredded parmesan.
Nutrition information: Recipe yields four servings. Each serving provides 418 calories, 10 grams of fat, including 2 grams of saturated fat, 6 milligrams cholesterol, 436 milligrams sodium, 4 grams fiber, 9 grams protein and 26 grams carbohydrates.
From: “Keep the Beat recipes,” by the U.S. Department of Health and Human Services, National Institutes of Health and the National Heart, Lung and Blood Institute.