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Penne with Portabella Mushrooms and Fennel

Name: Penne with Portabella Mushrooms and Fennel
Prep time: 30 min
Total time: 30 min
Yield: 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) chunky pasta sauce (any meatless variety); 1 can (15 oz) 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

Prep 30 min
Total 30 min
Servings 6

Portabellas take top billing in this 30-minute meatless main dish. Delizioso!

September 8, 2011

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) chunky pasta sauce (any meatless variety)
1 can (15 oz) 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

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.