Recipe Source: Deliciously Healthy Dinners
||about 1¼ C pasta
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
In a 4-quart saucepan, bring 3 quarts of water to a boil over high heat.
While water heats and pasta cooks, warm olive oil in a large nonstick pan over medium heat.
Add pasta, and cook according to package directions for the shortest recommended time, about 8 minutes.
Chop the mushrooms into bite-sized pieces. Cook the mushrooms in the oil for 5 minutes.
Meanwhile, slice onion and mince garlic. Add to mushrooms. Cook for 3 minutes, stirring occasionally.
Add wine. Cook and stir to loosen any flavorful browned bits to mix into the sauce. Stir in chicken broth, salt, pepper, and thyme.
Drain pasta. Stir into mushroom mixture. Continue simmering mixture until all moisture is absorbed, about 3 minutes.
Divide into four equal portions (each about 1¼ cups). Top each with 1 tablespoon shredded parmesan cheese.
Pairs beautifully with a fresh green salad.
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