Penne pasta low fat recipe

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ITALIAN PENNE PASTA LOW FAT RECIPE

PENNE WITH WILD MUSHROOMS This Penne pasta low fat recipe, is part of the Italian summer repertoire from the coast zone of Sicilia. Use any type of Penne variations with this delicious "Chemis" Italian Mushroom Sauce.

Serves: 4
Time:30 minutes

Nutritional Value per serving:

447Calories; 15g Protein; 9g Fat;81g Carbohydrates; 0 Cholesterol;695mg Sodium; 8g Fiber


2 tablespoons olive oil
8 ounces button mushrooms, sliced
6 ounces Italian brown mushrooms, sliced
4 ounces fresh oyster or shitake mushrooms, sliced
One can stewed tomatoes (14-ounce)
One can tomato puree (14-ounce)
1/4 cup water
1/2 teaspoon dried basil
1/2 teaspoon freshly ground black pepper
1/2 teaspoon salt
1/4 cup fresh basil leaves, coarsely chopped
4 cloves garlic, minced
2 teaspoons dried oregano
12 ounces Penne Pasta type

Directions

For the preparation of this tradicional Italian Penne pasta low fat recipe, heat the oil over medium heat, in a large saucepan. Add the mushrooms and garlic and cook, stirring, until the

mushrooms are tender, about 7 minutes. Stir in the stewed tomatoes, tomato puree, water, oregano, basil, pepper, and salt.

Reduce the heat to low and simmer for 20 minutes, stirring occasionally. Stir in the basil and remove from the heat.

Cook the tortellini in a large pot of salted, slowly boiling water until al denteMeanwhile, in a large pot of salted, slowly boiling water, cook the Penne until “al Dente”. Drain in a colander and transfer to warm serving dishes.

Spoon the sauce over the pasta. Serve with warm Italian bread.

Do not forget to impress the guests serving this delicious recipe in nice and simple dishes and garnish with Parmesan Cheese.

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