Penne Pasta with Portobello Mushroom and Pesto Sauce

Christine Goukasian, MS, RDN

Prep Time: 10min | Cook Time: 35min | Total Time: 45min

Ingredients:

• 2 lbs. Portobello mushrooms

• 12 oz. whole grain penne pasta

• 2 cups 1% milk

• Creamy pesto sauce (Knorr) 2 packets

• 1 tbsp. olive oil

Instructions:

1. Wash 2 lb. of Portobello mushrooms. Cut into 1-inch squares and place into large pan on high heat and cover. Allow the mushrooms to cook for 10-15 minutes.

2. Bring 4 quarts of water to a boil in a large pot. Add penne pasta into the pot. Cook on medium for 10 minutes. Then take out pasta and add onto cooked mushrooms.

3. In a saucepan add 2 cups of water, 2 packets pesto sauce and 1 tbsp. olive oil and bring to a boil, stirring consistently. Once boiling, add the pesto sauce to cover the pasta and mushrooms. Stir and allow cooling for 5-10 minutes.

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Nutrition Facts:

Serving Size: 2 cups

Calories: 232

Total Fat: 4.5 g

Total Carbohydrates: 46 g

Dietary Fiber: 7 g

Protein: 12 g

Equivalents: 2 Starches, 2 Vegetables, 1 Fat