Mushroom Penne

• 8 oz whole-wheat penne pasta

• 2 Tbsp olive oil

• 8 oz white mushrooms, rinsed and sliced

• ½ C onion, thinly sliced

• 1 Tbsp garlic, minced or pressed (about 2–3 cloves)

• 6 Tbsp dry red wine

• 1 C low-sodium chicken broth

• ¼ tsp salt

• ¼ tsp ground black pepper

• 1 tsp dried thyme

• 4 Tbsp shredded parmesan cheese

Directions

• 1

  In a 4-quart saucepan, bring 3 quarts of water to a boil over high heat. 

• 2

  While water heats and pasta cooks, warm olive oil in a large nonstick pan over medium heat.

• 3

  Add pasta, and cook according to package directions for the shortest recommended time, about 8 minutes.

• 4

  Chop the mushrooms into bite-sized pieces.  Cook the mushrooms in the oil for 5 minutes.

• 5

  Meanwhile, slice onion and mince garlic.  Add to mushrooms.  Cook for 3 minutes, stirring occasionally.

• 6

  Add wine.  Cook and stir to loosen any flavorful browned bits to mix into the sauce.  Stir in chicken broth, salt, pepper, and thyme.

• 7

  Drain pasta.  Stir into mushroom mixture.  Continue simmering mixture until all moisture is absorbed, about 3 minutes.

• 8

  Divide into four equal portions (each about 1¼ cups).  Top each with 1 tablespoon shredded parmesan cheese.