Mushroom and Red Wine Penne

This dish combines fiber-rich whole-wheat pasta with antioxidant-packed mushrooms and heart-healthy olive oil for a satisfying, nutrient-dense meal.

Ingredients

Calories next to each ingredient are for that ingredient across the whole recipe (4 servings), not per serving.

• 8 oz whole-wheat penne pasta · 1036 kcal in the whole recipe
• 2 Tbsp olive oil · 264 kcal in the whole recipe
• 8 oz white mushrooms, rinsed and sliced · 74 kcal in the whole recipe
• ½ C onion, thinly sliced · 43 kcal in the whole recipe
• 1 Tbsp garlic, minced or pressed · 14 kcal in the whole recipe
• 6 Tbsp dry red wine · 81 kcal in the whole recipe
• 1 C low-sodium chicken broth · 34 kcal in the whole recipe
• ¼ tsp salt
• ¼ tsp ground black pepper
• 1 tsp dried thyme · 3 kcal in the whole recipe
• 4 Tbsp shredded parmesan cheese · 124 kcal in the whole recipe

Method

1. Bring a large pot of water to a boil and cook the whole-wheat penne according to the package directions (about 8 minutes), then drain.

   

2. While the pasta cooks, heat the olive oil in a large nonstick pan over medium heat and sauté the sliced mushrooms for 5 minutes until lightly browned.

   

3. Add the sliced onion and minced garlic to the mushrooms, and cook for 3 minutes, stirring occasionally.

   

4. Pour in the red wine, scraping up any flavorful browned bits from the bottom of the pan, then stir in the chicken broth, salt, pepper, and dried thyme.

   

5. Stir the drained pasta into the mushroom mixture and simmer for about 3 minutes until all the moisture is absorbed and the flavors meld.

   

6. Divide into plates and top each portion with a tablespoon of shredded parmesan cheese before serving.

   

Adapted from an NIH / NHLBI heart-healthy recipe (public domain). Portions, macros, diet checks and step photos by Besly.