Penne with Shiitakes, Olives, and Asiago |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
cooking spray |
1/2 cup thinly sliced shiitake mushroom caps |
1 tablespoon chopped shallots |
1 garlic clove, minced |
1 1/2 cups torn spinach |
1 tablespoon chopped fresh basil |
1 teaspoon rice wine vinegar |
1/2 cup fat-free, less-sodium chicken broth |
2 tablespoons sliced ripe olives |
1 1/2 cups hot cooked penne (about 3/4 cup uncooked tube-shaped pasta) |
1 1/2 teaspoons extravirgin olive oil |
1/8 teaspoon freshly ground black pepper |
dash of salt |
1/4 cup (1 ounce) grated asiago cheese |
Directions:
1. Heat a small nonstick skillet coated with cooking spray over medium-high heat. Add mushrooms, shallots, and garlic, and sauté 2 minutes or until mushrooms are tender. Stir in spinach, basil, and vinegar, and cook 1 minute or until spinach wilts, stirring frequently. Add broth and olives; cook 15 seconds.
2. Combine mushroom mixture, pasta, oil, pepper, and salt, tossing gently to coat. Spoon pasta mixture onto a plate; top with cheese.
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