Penne with Portabella Mushrooms and Fennel

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

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) Progresso® 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

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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.