Directions:
- Cook the penne according to the package directions.Meanwhile, heat the oil in a large saucepan over medium heat. Add the onions, 1/2 teaspoon of the salt, and 1/4 teaspoon of the pepper and cook, covered, until the onions are softened, about 8 minutes. Add the garlic and mushrooms and cook, covered, for 6 minutes more. Add the wine and cook, uncovered, for 3 minutes. Stir in the escarole (if using) and chopped herbs, season with the remaining salt and pepper, and cook for 4 minutes. Add the tomatoes and heat through. Stir in the basil.Transfer the pasta to plates, spoon the sauce over the top, and sprinkle with the cheese.Tip: Although Parmesan and Pecorino Romano are often used interchangeably, they're quite different. If you prefer a richer, more buttery flavor, use Parmesan; for a saltier, sharper bite, try Pecorino Romano.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1505.42 Kcal (6303 kJ) | ||
| Calories from fat | 710.02 Kcal | ||
| % Daily Value* | |||
| Total Fat | 78.89g | 121% | |
|---|---|---|---|
| Cholesterol | 31.97mg | 11% | |
| Sodium | 4115.67mg | 171% | |
| Potassium | 3605.36mg | 77% | |
| Total Carbs | 134.27g | 45% | |
| Sugars | 55.04g | 220% | |
| Dietary Fiber | 41.63g | 167% | |
| Protein | 52.39g | 105% | |
| Vitamin C | 98.5mg | 164% | |
| Iron | 11.2mg | 62% | |
| Calcium | 880.5mg | 88% | |
| Amount Per 100 g | |||
| Calories | 72.63 Kcal (304 kJ) | ||
| Calories from fat | 34.25 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.81g | 121% | |
|---|---|---|---|
| Cholesterol | 1.54mg | 11% | |
| Sodium | 198.55mg | 171% | |
| Potassium | 173.93mg | 77% | |
| Total Carbs | 6.48g | 45% | |
| Sugars | 2.66g | 220% | |
| Dietary Fiber | 2.01g | 167% | |
| Protein | 2.53g | 105% | |
| Vitamin C | 4.8mg | 164% | |
| Iron | 0.5mg | 62% | |
| Calcium | 42.5mg | 88% | |
* 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.
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