*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
This is a great recipe - easy and tasty. Only change I made was to add 3/4 pound peeled/deveined cooked shrimp when the mushrooms were almost done. My picky husband gobbled it down and came back for more. I'll be making it again soon. Thanks
Perfect. As is so often the case simple dishes like this are the best! I used a specialty pasta rather than penne but made no changes or substitutions just eyeballed ingredients to taste. Freshly grated Parmesan is a must as it provides a ton of flavor. Growing up in an Italian family I can say this is a very traditional way to serve pasta and lends itself well to including any variety of vegetables.
I made this over the weekend and served it with the "Italian Breaded Pork Chops" recipe from this site. My family loved it! I used baby bellas (as suggested by another reviewer) and added some chopped fresh basil and spinach as well. In addition I added a little evaporated skim milk to make a bit of a creamy sauce (without having to feel too guilty about the calories). Very good - will make again!
We really liked this. I doubled the recipe for company and added more garlic than called for (LOVE it). I also cut up boneless chicken breasts and cooked them in olive oil to add to the pasta. I also used grated and lots of shredded parmesan cheese to top it off.
this was was so good! loved it! I used the red pepper flake to kick it up. served it with fried tofu sprinkled with mrs. dash no salt marinade and a little Lawrys fried it in olive oil and it was to die for. My hubby really loved it! thanks for sharing!
Sooo good! I had made a pizza earlier in the week so I used sliced portobello mushrooms instead of button mushrooms. Because they were portobellos I probably only used about 6 oz. of mushrooms. It was still delicious! As per other reviewers' suggestions I doubled the garlic to 2 cloves and added about 1/4 cup fat-free milk to the butter oil mushroom and garlic skillet to add some creaminess to the sauce. I served this with swedishmilk's "Oven-Roasted Asparagus" recipe. The meal was a huge hit!
I made this last night for dinner and my husband and kids loved it even the picky five year old. The only thing I changed was the type of pasta- I used cheese tortellini instead of the penne pasta and it was still great! Very easy and tasty!