Add complementary flavors to this classic pasta dish!
Penne rigate is a pasta with ridges which capture the flavor of every herb and veggie you add to your recipe. Antioxidant-rich tomatoes and earthy, superfood mushrooms are a perfect pair that combine to produce an authentic Italian recipe that’s perfect for a weeknight dinner. A family favorite, this one will please your loved ones and add a serving of veggies to their day!
Penne Rigate with Mushrooms & Tomatoes
Ingredients
- 1 yellow onion medium, sliced into 1/8 inch rings
- 2 garlic cloves minced
- 3 tablespoons extra virgin olive oil
- 8 ounces chanterelle mushrooms or baby bella (crimini) mushrooms
- 12 cherry tomatoes or grape tomatoes, halved
- 1/4 cup red wine optional vegetable broth
- 12 ounces whole-grain penne or whole-wheat, substitute with ziti
- 1 teaspoon kosher or sea salt
- 1/2 teaspoon black pepper
- bunch of parsley fresh, finely chopped
- 1/4 cup parmigiano reggiano cheese or parmesan cheese, grated
Instructions
- Over medium-low heat, cook onions in a large skillet with 2 tablespoons extra-virgin olive oil until caramelized.
- When the onions are caramelized, add the garlic and cook 1 minute. Add mushrooms and cooked for about 5 minutes. Allow most of the liquid to evaporate.
- Turn the heat up to medium. Add the tomatoes then after about 5 minutes, add the red wine or broth. Maintain the medium heat for about 20 minutes or until the sauce thickens.
- In the meantime, while waiting for the sauce to thicken, over high heat, boil a large pot of water for the pasta. When the water boils, add about 1 teaspoon salt then the pasta. Cook the pasta until al dente or according to directions on the package.
- When the pasta is cooked, drain but save a 1/2 cup of the water used in cooking.
- In the saucepan with the sauce, add the cooked pasta, and, pasta water and toss.
- Season with salt and pepper. If needed, add some of the water used for cooking the pasta.
- Add the parsley, drizzle with additional extra-virgin olive oil if desired and sprinkle with Parmigiano Reggiano before serving.
Notes
Nutrition Information
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