Penne with Shiitakes, Olives, and Asiago

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1 serving (serving size: 2 cups)


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Cooking spray
1/2 cup thinly sliced shiitake mushroom caps
1 tablespoon chopped shallots
1 garlic clove, minced
1 1/2 cups torn spinach
1 tablespoon chopped fresh basil
1 teaspoon rice wine vinegar
1/2 cup fat-free, less-sodium chicken broth
2 tablespoons sliced ripe olives
1 1/2 cups hot cooked penne (about 3/4 cup uncooked tube-shaped pasta)
1 1/2 teaspoons extravirgin olive oil
1/8 teaspoon freshly ground black pepper
Dash of salt
1/4 cup (1 ounce) grated Asiago cheese


Heat a small nonstick skillet coated with cooking spray over medium-high heat. Add mushrooms, shallots, and garlic, and sauté 2 minutes or until mushrooms are tender. Stir in spinach, basil, and vinegar, and cook 1 minute or until spinach wilts, stirring frequently. Add broth and olives; cook 15 seconds.

Combine mushroom mixture, pasta, oil, pepper, and salt, tossing gently to coat. Spoon pasta mixture onto a plate; top with cheese.

Created date

December 2002

Nutritional Information

Calories 543
Caloriesfromfat 30 %
Fat 18 g
Satfat 6.4 g
Monofat 8.5 g
Polyfat 1.7 g
Protein 23.4 g
Carbohydrate 72 g
Fiber 5 g
Cholesterol 26 mg
Iron 5.8 mg
Sodium 636 mg
Calcium 363 mg