Penne with Mushrooms and Peas
This is a light and easy weeknight meal, featuring mushrooms and thyme, one of my favorite combinations.
Ingredients
- 16 oz. penne noodles (use wheat/gluten-free if needed)
- 2 Tbsp. extra virgin olive oil
- 2 cloves garlic minced, about 1 tsp.
- 2 lbs. assorted sliced mushrooms such as shiitakes, buttons or cremini
- 1 tsp. dried thyme or 1 Tbsp. fresh
- 1/2 cup reduced-sodium chicken or vegetable broth or use any variety
- 1 cup frozen peas
- 1/2 tsp. kosher or sea salt
- 1/2 cup grated or shredded Parmesan cheese plus additional for serving
Instructions
- Cook the noodles according to the package directions until they are al dente.
- Meanwhile, in a large heavy skillet, heat the oil over medium heat.
- Add the garlic, mushrooms, and thyme and sauté them for 1 minute.
- Add the broth and simmer it over medium-low heat, stirring occasionally, until the noodles are ready.
- When you add the pasta to the boiling water, add the peas and salt to the mushroom mixture.
- When the penne is cooked, drain it briefly, allowing some water to cling to the noodles, and return it to the warm pot over low heat.
- Add the mushroom-pea mixture and the Parmesan cheese and stir it until it is heated through.
- Serve it immediately, topped with additional Parmesan cheese, or refrigerate it for up to 2 days.
Notes
Scramble Flavor Booster: Double the garlic and stir 1/2 tsp. crushed red pepper in with the mushrooms.
Tip: You can freeze leftover broth for up to 3 months (it can be frozen for up to 6 months but for optimal flavor many chefs suggest freezing for no more than 3 months) in a freezer-safe container for future use. (Don't forget to label and date it.) Or, use it to add flavor to rice or vegetables next time you make them.
Nutritional Information Per Serving (% based upon daily values): Calories 310, Total Fat: 8g, 12%; Saturated Fat: 2g, 8%; Cholesterol: 4mg, 2%; Sodium: 250mg, 10%; Total Carbohydrate: 49g, 16%; Dietary Fiber: 6g, 22%; Sugar: 4g; Protein: 16g
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