ITALIAN PENNE PASTA LOW FAT RECIPE

Serves: 4

Time:30 minutes

Ingredients.

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

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.