Penne D’Allessandria
Description
This Italian main features Bell peppers, White mushrooms, Olive oil, Italian parsley, Dried oregano. It delivers aromatic, well-seasoned taste, a pleasant kick of heat. Great for weeknight dinners or when you want something satisfying for the whole family. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.Ingredients
Directions
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Grated Parmesan Heat oven to 450.
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Quarter the peppers and remeove seeds, ribs, and stems.
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Spray with olive oil and bake for 30-40 minutes--until tender and edges are charred.
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While the pasta is cooking, Chop parsley and garlic.
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Combine with oregano and thyme and set aside.
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Saute mushrooms in olive oil until tender.
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Add herb and garlic mixture and saute 2 minutes more.
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Toss this a lot, since there isn't much oil.
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Add he beans and sliced peppers, toss, and keep warm.
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Combine pasta and other ingredients in a large serving dish.
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Toss with a little pasta liquid to moisten.
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Sprinkle on Parmesan cheese.
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WW values: 1 FA, 2P, 2V 2B Note: I've substituted summer squash for mushrooms, and it tastes different but still good
Nutrition Facts
Servings 1
- Amount Per Serving
- Calories 151.2kcal
- % Daily Value *
- Total Fat 3.4g6%
- Saturated Fat 0.8g4%
- Cholesterol 3.5mg2%
- Sodium 57.0mg3%
- Total Carbohydrate 24.0g8%
- Dietary Fiber 2.1g9%
- Sugars 2.0g
- Protein 6.4g13%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
baking, beans, bell, chopped, cooking, dallessandria, drain, dried, fresh, garlic, italian, leaves, liquid, low-fat, main, mushrooms, oil, olive, oregano, parsley
