PENNE WITH PORTABELLA MUSHROOMS AND FENNEL

Penne with Portabella Mushrooms and Fennel image

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

Provided by Betty Crocker Kitchens

Categories Entree

Time 30m

Yield 6

Number Of Ingredients 10

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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) Muir Glen™ Organic Tomato Sauce chunky (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

Steps:

Cook and drain pasta as directed on package.
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.
Divide cooked pasta among 6 serving bowls or plates; spoon vegetable mixture evenly over pasta. Sprinkle with cheese. Garnish with fennel leaves.

Nutrition Facts : Calories 490, Carbohydrate 73 g, Cholesterol 10 mg, Fat 2 1/2, Fiber 8 g, Protein 16 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 900 mg, Sugar 14 g, TransFat 0 g