Penne with Mushroom Pesto Recipe

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Penne with Mushroom Pesto
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Ingredients:

Directions:

  1. In a 6-quart kettle bring 5 quarts salted water to a boil for pasta.
  2. Make pesto: In a 10- to 12-inch non-stick skillet heat 1 tablespoon oil over moderately high heat until hot but not smoking and sauté mushrooms with Worcestershire sauce, Sherry, and salt and pepper to taste, stirring, until liquid mushrooms give off is evaporated and mushrooms begin to brown, about 10 minutes.
  3. In a food processor purée mushroom mixture with garlic, pine nuts, Parmesan, and remaining 3 tablespoons oil. Add parsley and blend until parsley is chopped fine. Pesto keeps, surface covered with plastic wrap, chilled, 1 week.
  4. Cook pasta in boiling water until al dente. Reserve 1 cup cooking water and drain pasta.
  5. In a large bowl whisk together pesto and 2/3 cup reserved hot cooking water. Add pasta and toss well, thinning pesto, if necessary, with remaining reserved cooking water.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 350.1 Kcal (1466 kJ)
Calories from fat 140.96 Kcal
% Daily Value*
Total Fat 15.66g 24%
Cholesterol 3.67mg 1%
Sodium 92.67mg 4%
Potassium 64.02mg 1%
Total Carbs 44.69g 15%
Sugars 2.82g 11%
Dietary Fiber 5.53g 22%
Protein 9.96g 20%
Vitamin C 0.7mg 1%
Iron 2.8mg 16%
Calcium 60.2mg 6%
Amount Per 100 g
Calories 354.86 Kcal (1486 kJ)
Calories from fat 142.87 Kcal
% Daily Value*
Total Fat 15.87g 24%
Cholesterol 3.72mg 1%
Sodium 93.93mg 4%
Potassium 64.89mg 1%
Total Carbs 45.3g 15%
Sugars 2.86g 11%
Dietary Fiber 5.6g 22%
Protein 10.1g 20%
Vitamin C 0.7mg 1%
Iron 2.8mg 16%
Calcium 61mg 6%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 7.5
    Points
  • 9
    PointsPlus

Good Points

  • saturated fat free,
  • low sodium,
  • low cholesterol,
  • high fiber

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