Rating: 4 stars
2 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
  • 2 Ratings
Recipe by Cooking Light September 1998

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Recipe Summary test

Yield:
4 servings (serving size: 1 1/4 cups)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine first 8 ingredients in a food processor or blender, and process until smooth. Place pesto in a small nonstick skillet; cook over low heat until warm. Remove from heat; keep warm.

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  • Heat 1 teaspoon olive oil in a large nonstick skillet over medium-high heat. Add the mushrooms and shallots, and sauté 4 minutes.

  • Combine penne, pesto, and mushroom mixture in a large bowl; toss gently.

Nutrition Facts

352 calories; calories from fat 29%; fat 11.3g; saturated fat 2.5g; mono fat 6.6g; poly fat 1.4g; protein 14.5g; carbohydrates 48.6g; fiber 2.1g; cholesterol 5mg; iron 3.5mg; sodium 310mg; calcium 139mg.
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