Penne With Sage and Mushrooms |
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Prep Time: 15 Minutes Cook Time: 60 Minutes |
Ready In: 75 Minutes Servings: 4 |
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Cooking Light. Sept 09. Ingredients:
1 whole head of garlic |
2 tablespoons plus 1 teaspoon olive oil |
2 1/2 cups boiling water, divided |
1/2 ounce dried wild mushroom, blend (about 3/4 cup) |
8 ounces uncooked 100 percent whole-grain penne pasta |
1/4 cup fresh sage leaf |
2 1/2 cups sliced cremini mushrooms (about 6 ounces) |
1/2 teaspoon salt |
1/2 teaspoon fresh ground black pepper |
1 cup reduced-sodium fat-free chicken broth |
2 ounces fresh parmigiano-reggiano cheese, divided |
Directions:
1. Preheat oven to 400°.
2. Cut top off garlic head. Place in a small baking dish, and drizzle with 1 teaspoon oil; cover with foil, and bake at 400° for 45 minutes.
3. Remove dish from oven. Add 1/2 cup boiling water to dish; cover and let stand 30 minutes.
4. Separate cloves; squeeze to extract garlic pulp into water. Discard skins. Mash garlic pulp mixture with a fork, and set aside.
5. Combine remaining 2 cups boiling water and dried mushrooms in a bowl; cover and let stand 30 minutes. Rinse mushrooms; drain well, and roughly chop. Set aside.
6. Cook pasta according to package directions, omitting salt and fat.
7. Heat remaining 2 tablespoons oil in a large nonstick skillet over medium-high heat.
8. Add sage to pan; sauté 1 minute or until crisp and browned. Remove from pan using a slotted spoon; set aside. Add cremini mushrooms, salt, and pepper to pan; sauté 4 minutes.
9. Add garlic mixture, chopped mushrooms, and broth to pan; cook 5 minutes or until liquid is reduced by about half.
10. Grate 1 1/2 ounces cheese. Stir pasta and grated cheese into pan; cover and let stand 5 minutes.
11. Thinly shave remaining 1/2 ounce cheese; top each serving evenly with cheese shavings and sage leaves.
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