Penne With Shiitakes, Olives, And Asiago

Description

Source: Cooking Light Annual Recipes 2004 - Cooking Light Magazine

Here, we've used the remaining shiitake mushrooms from Mini Red Pepper-Mushroom Pizza. They add richness to this pasta dish, but any other type of mushrooms will work, too.

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 pasta (about 3/4 cup uncooked tube-shaped pasta)
• 1 1/2 teaspoons extra virgin 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,
2. Add mushrooms, shallots, and garlic, and sauté 2 minutes or until mushrooms are tender.
3. Stir in spinach, basil, and vinegar, and cook 1 minute or until spinach wilts, stirring frequently.
4. Add broth and olives; cook 15 seconds.
5. Combine mushroom mixture, pasta, oil, pepper, and salt, tossing gently to coat.
6. Spoon pasta mixture onto a plate; top with cheese.

Yield : 1 serving (serving size: 2 cups)