Penne with Mushrooms & Gorgonzola Cheese
Yield
4 servingsPrep
15 minCook
10 minReady
25 minLow Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber, Very low in sodium, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ¼ | cup |
olive oil
|
|
| 3 | cloves |
garlic
chopped |
|
| ½ | pound |
mushrooms
sliced |
|
| 4 | each |
italian plum (roma) tomatoes
chopped |
|
| 2 | tablespoons |
basil
fresh, chopped, or |
|
| 2 | teaspoons |
basil
dried |
*
|
| 2 | tablespoons |
oregano
fresh, chopped, or 2 teaspoons dried oregano |
*
|
| ¾ | pound |
pasta, penne
(or other tubular pasta) |
|
| ½ | cup |
gorgonzola cheese
crumbled |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 59 | ml |
olive oil
|
|
| 3 | cloves |
garlic
chopped |
|
| 226.8 | g |
mushrooms
sliced |
|
| 4 | each |
italian plum (roma) tomatoes
chopped |
|
| 3E+1 | ml |
basil
fresh, chopped, or |
|
| 1E+1 | ml |
basil
dried |
*
|
| 3E+1 | ml |
oregano
fresh, chopped, or 2 teaspoons dried oregano |
*
|
| 340.2 | g |
pasta, penne
(or other tubular pasta) |
|
| 118 | ml |
gorgonzola cheese
crumbled |
*
|
Directions
Heat olive oil in a heavy large skillet over medium-high heat.
Add garlic; sauté 1 minute.
Add mushrooms; sauté until beginning to soften, about 5 minutes.
Add tomatoes, basil and oregano and simmer until sauce thickens slightly, about 5 minutes.
(can be made 2 hours ahead, let stand at room temperature.)
Cook penne in a large pot of boiling water until al dente.
Drain reserving ½ cup cooking liquid.
Add pasta and cooking liquid to sauce in skillet.
Toss over medium heat until mixture is heated through and sauce coats pasta.
Season to taste with salt and pepper.
Transfer pasta to bowl.
Sprinkle with Gorgonzola cheese and serve. (can use less olive oil)
