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Add a photoPenne in a buttery sauce filled with garlic and mushrooms
Ingredients
- 4 T. butter, divided
- 8 cloves garlic, minced
- 1 lb. assorted mushrooms (I used one box of button and one box of baby bella)
- 1/2 t. dried basil
- 1/4 t. salt
- 1/8 t. ground black pepper
- 1/4 c. vegetable broth
- 1/4 c. white wine
- 2 T. olive oil
- 1 T. lemon juice
- 2 T. fresh parsley, chopped
- 2 t. fresh chives, chopped (optional)
- parmesan cheese (optional)
- 1 lb. penne pasta
Directions
- Bring a large pot of salted water to boiling and add pasta. Cook according to directions on box to al dente.
- In a large skillet, melt 2 T. butter over medium. Add garlic and saute for 30 seconds before adding mushrooms, basil, salt, pepper, vegetable broth and white wine. Cook until mushrooms are tender, about 6 minutes.
- Add the remaining 2 T. butter, olive oil. and lemon juice. Let the butter melt and then bring to a boil for 3-5 minutes and let the sauce thicken to your liking. Add parsley and chives and then spoon over cooked pasta. Sprinkle with shredded parmesan cheese.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 268g | |
| Recipe makes 4 servings | |
| Calories 521 | |
| Calories from Fat 71 | 14% |
| Total Fat 8.21g | 10% |
| Saturated Fat 3.11g | 12% |
| Trans Fat 0.0g | |
| Cholesterol 10mg | 3% |
| Sodium 246mg | 10% |
| Potassium 651mg | 19% |
| Total Carbs 90.9g | 24% |
| Dietary Fiber 5.0g | 17% |
| Sugars 5.2g | 3% |
| Protein 18.63g | 30% |
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