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Nutritional Info
  • Servings Per Recipe: 2
  • Amount Per Serving
  • Calories: 430.3
  • Total Fat: 15.8 g
  • Cholesterol: 0.0 mg
  • Sodium: 639.8 mg
  • Total Carbs: 70.4 g
  • Dietary Fiber: 12.4 g
  • Protein: 14.9 g

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Whole wheat pasta with mushrooms, sun dried tomatoes, olive oil, and garlic-REVISED

Submitted by: JOYELYSE

Introduction

This is a recipe that relies of good quality EVOO. Adjust hte garlic levels, etc. to suit your tastes. The red pepper gives it a bit of a kick. It would be easy to cut back on some of the sun dried tomatoes or EVOO to cut some calories and fat, but this is the way I like it. Cooks quickly, but nice enough to serve to company. This is a recipe that relies of good quality EVOO. Adjust hte garlic levels, etc. to suit your tastes. The red pepper gives it a bit of a kick. It would be easy to cut back on some of the sun dried tomatoes or EVOO to cut some calories and fat, but this is the way I like it. Cooks quickly, but nice enough to serve to company.
Number of Servings: 2

Ingredients

    4 oz Ronzoni snart taste Penne Riate
    2 tbsp Olive Oil
    2oz Sun Dried Tomatoes
    12 oz Mushrooms, chopped small, (calculated with Portabellas)
    4 cloves Garlic (minced or pressed througha garlic press)
    1/8 tsp red pepper flakes
    salt and pepper

Directions

Prepare pasta according to directions

While pasta is cooking, heat 2T of olive oil in a 12" skillet over medium heat
Sauté garlic until fragrant, about 30 seconds
Add mushrooms and cook until golden
Add sun dried tomatoes and red pepper
Season with salt and pepper to taste
Add cooked pasta
Drizzle with the additional T of olive oil



Number of Servings: 2

Recipe submitted by SparkPeople user JOYELYSE.






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