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Ingredientes
- 12 sun-dried tomatoes (not oil-packed)
- 2 cups boiling water
- nonstick vegetable oil spray
- 1 lb mushrooms, thickly sliced
- 1 large onion, chopped
- 1 cup dry white wine
- 2 large garlic cloves, chopped
- 12 oz penne
- 1/2 cup grated Parmesan
- 1/4 cup sliced fresh basil or 2 tsp dried
- salt and pepper to taste
- (can also add cooked cubed chicken)
Direcciones
- Place sun-dried tomatoes in small bowl. Pour 2 cups boiling water over. Let stand until tomatoes soften, about 15 minutes. Drain, reserving soaking liquid. Thinly slice tomatoes.
- Spray large nonstick skillet generously with vegetable oil spray. Add mushrooms, onion, wine, garlic, reserved tomato soaking liquid and sliced tomatoes.
- Bring to a boil over high heat. Reduce heat to medium and simmer until liquids are reduced by half and vegetables are tender, about 25 minutes.
- Meanwhile, cook pasta in large pot of boiling salted water until just tender but still firm to bite. Drain pasta, reserving 1 cup of cooking liquid. Return pasta to pot.
- Pour sauce from skillet over pasta. Add Parmesan and toss. Add reserved cooking liquid by 1/4 cupfuls if mixture is dry. Mix in basil and season with salt and pepper.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 436g | |
| Recipe makes 4 servings | |
| Calories 497 | |
| Calories from Fat 68 | 14% |
| Total Fat 7.83g | 10% |
| Saturated Fat 3.53g | 14% |
| Trans Fat 0.0g | |
| Cholesterol 13mg | 4% |
| Sodium 342mg | 14% |
| Potassium 813mg | 23% |
| Total Carbs 75.04g | 20% |
| Dietary Fiber 5.0g | 17% |
| Sugars 6.15g | 4% |
| Protein 22.12g | 35% |
