PUBLISHED 07/03/2003
Ingredients:
- 12 ozs penne or other tube-shaped pasta
- 2 cloves garlic, finely chopped
- 2 tbsp olive oil
- 2 ripe tomatoes (1 lb), peeled and chopped
- 12 ozs portobello mushrooms, sliced
- 1 tsp oregano
- 1/4 tsp salt
- 1/4 tsp pepper
- 1/4 cup grated cheese
Add mushrooms, oregano, salt and pepper, and cook for another 5 minutes, stirring occasionally. Drain the cooked pasta and toss with the mushroom sauce. Serve with grated cheese. Serves 4.
Per serving: 452 calories; 78.8 g carb; 16.3 g protein; 10.7 g fat (21% of total calories); 270 mg sodium; 2.6 g dietary fiber.
