Penne with Sage and Mushrooms

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Penne with Sage and MushroomsRecipe
Photo: Photo: Randy Mayor; Styling: Cindy Barr
4 servings (serving size: 1 3/4 cups)


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1 whole garlic head
2 tablespoons plus 1 teaspoon olive oil
2 1/2 cups boiling water, divided
1/2 ounce dried wild mushroom blend (about 3/4 cup)
8 ounces uncooked 100 percent whole-grain penne pasta
1/4 cup fresh sage leaves
2 1/2 cups sliced cremini mushrooms (about 6 ounces)
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 cup fat-free, lower-sodium chicken broth
2 ounces fresh Parmigiano-Reggiano cheese, divided


Total: 1 Hour, 39 Minutes

1. Preheat oven to 400°.

2. Cut top off garlic head. Place in a small baking dish, and drizzle with 1 teaspoon oil; cover with foil, and bake at 400° for 45 minutes. Remove dish from oven. Add 1/2 cup boiling water to dish; cover and let stand 30 minutes. Separate cloves; squeeze to extract garlic pulp into water. Discard skins. Mash garlic pulp mixture with a fork, and set aside.

3. Combine remaining 2 cups boiling water and dried mushrooms in a bowl; cover and let stand 30 minutes. Rinse mushrooms; drain well, and roughly chop. Set aside.

4. Cook pasta according to package directions, omitting salt and fat.

5. Heat remaining 2 tablespoons oil in a large nonstick skillet over medium-high heat. Add sage to pan; sauté 1 minute or until crisp and browned. Remove from pan using a slotted spoon; set aside. Add cremini mushrooms, salt, and pepper to pan; sauté 4 minutes. Add garlic mixture, chopped mushrooms, and broth to pan; cook 5 minutes or until liquid is reduced by about half. Grate 1 1/2 ounces cheese. Stir pasta and grated cheese into pan; cover and let stand 5 minutes. Thinly shave remaining 1/2 ounce cheese; top each serving evenly with cheese shavings and sage leaves.

Created date

August 2009

Nutritional Information

Calories 350
Fat 13 g
Satfat 2.9 g
Monofat 6.6 g
Polyfat 2.5 g
Protein 14.6 g
Carbohydrate 51.1 g
Fiber 7.8 g
Cholesterol 9 mg
Iron 3 mg
Sodium 550 mg
Calcium 183 mg