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Penne With Mushrooms And Gorgonzola Cheese

fast.cook's picture
  Olive oil 1⁄4 Cup (4 tbs)
  Garlic 3 Clove (15 gm), chopped (Large Cloves)
  Mushrooms 1⁄2 Pound, sliced
  Plum tomatoes 4 , chopped
  Chopped basil/2 teaspoon dried basil 2 Tablespoon
  Dried oregano/2 teaspoon dried oregano 2 Tablespoon
  Penne pasta/Other tubular pasta 3⁄4 Pound
  Gorgonzola cheese/Blue cheese 1⁄2 Cup (8 tbs), crumbled
  Salt To Taste
  Pepper To Taste

Heat olive oil in heavy large skillet over medium high heat.
Add garlic; saute 1 minute.
Add mushrooms; saute until beginning to soften, about 5 minutes.
Add tomatoes, basil and oregano and simmer until sauce thickens slightly, about 5 minutes. (Can be made 2 hours ahead. Let stand at room temperature.)
Cook penne in large pot of boiling salted water until just tender but still firm to bite.
Drain, reserving 1/2 cup cooking liquid.
Add pasta and cooking liquid to sauce in skillet.
Toss over medium heat until mixture is heated through and sauce coats pasta.
Season to taste with salt and pepper.
Transfer pasta to bowl.
Sprinkle with Gorgonzola cheese and serve.

Recipe Summary

Difficulty Level: 
Everyday, Healthy

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Average: 3.9 (14 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2159 Calories from Fat 742

% Daily Value*

Total Fat 83 g127.9%

Saturated Fat 20.5 g102.7%

Trans Fat 0 g

Cholesterol 50.7 mg16.9%

Sodium 1228.5 mg51.2%

Total Carbohydrates 289 g96.4%

Dietary Fiber 30.5 g122%

Sugars 17.2 g

Protein 68 g136.5%

Vitamin A 114.5% Vitamin C 86.3%

Calcium 86.5% Iron 128.7%

*Based on a 2000 Calorie diet

Penne With Mushrooms And Gorgonzola Cheese Recipe