Penne with Portabellas, Pesto and Tomatoes

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Penne with Portabellas, Pesto and Tomatoes

Penne with Portabellas, Pesto and Tomatoes
1/2 of a 13.25- oz. box Barilla Whole Grain Penne (about 2½ cups)
1 tbsp. olive oil
1 (8- oz.) package baby bella mushrooms, sliced
2 cups small cherry tomatoes (preferably red and yellow)
1/2 cup pesto
1/2 cup Raley's Vegetable Stock
1/4 cup grated Grana Padano cheese (in our Deli)
1/2 cup small pieces fresh mozzarella cheese (in our Deli)
Snipped fresh basil (optional)

Combining whole grain pasta with dairy makes this dish a complete protein. Finish each serving with a bit more grated cheese, if you like.

Prep: 20 minutes, Cook: about 20 minutes, Serves: 4

1. Cook pasta in a large pot of boiling water for 9 minutes or until al dente; drain well.

2. While pasta is cooking, heat oil in a medium skillet over medium heat. Add mushrooms and cook for 5 minutes to soften. Increase heat slightly and add tomatoes; cook and stir for 5 minutes more or until skin starts to blister.

3. Add pesto, stock, grated cheese and vegetables to pasta; cook for a few minutes to heat through. Sprinkle mozzarella over the surface; cover and cook for a minute or 2 more or until cheese is melted. Top with basil, if you like. 

Nutritional Information:
475 calories, 19 g protein, 27 g total fat (7 g sat., 0 g trans), 43 g carbohydrate, 7 g fiber, 5 g sugar, 26 mg cholesterol, 144 mg sodium, 13 points


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