Penne Rigate with Mushrooms & Tomatoes

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Penne rigate is a pasta with ridges which capture the flavor of every herb and veggie you add to your recipe. Antioxidant-rich tomatoes and earthy, superfood mushrooms are a perfect pair that combine to produce an authentic Italian recipe that’s perfect for a weeknight dinner. A family favorite, this one will please your loved ones and add a serving of veggies to their day!

Penne Rigate with Mushrooms & Tomatoes

Penne Rigate with Mushrooms & Tomatoes

Yields: 6 servings | Serving Size: 1/6th of recipe | Calories: 430 | Total Fat: 20 g | Saturated Fat: 6 g | Trans Fat: 0 g | Cholesterol: 22 mg | Sodium: 250 mg | Carbohydrates: 53 g | Dietary Fiber: 7 g | Sugars: 2 g | Protein: 10 g | SmartPoints (Freestyle): 14


  • 1 medium yellow onion, sliced into 1/8" rings
  • 2 cloves garlic, minced
  • 3 tablespoons extra-virgin olive oil
  • 8 ounces chanterelle or baby bella (crimini) mushrooms
  • 12 cherry or grape tomatoes, halved
  • 1/4 cup red wine, optional vegetable broth
  • 12 ounces whole-grain or whole wheat penne or ziti
  • 1 teaspoon Kosher or sea salt
  • 1/2 teaspoon black pepper
  • Bunch of fresh parsley, finely chopped
  • 1/4 cup Parmigiano Reggiano or Parmesan cheese, grated


  1. Over medium-low heat, cook onions in a large skillet with 2 tablespoons extra-virgin olive oil until caramelized.
  2. NOTE: Caramelized onions add loads of flavor to just about any dish, especially pasta. Don't rush it, caramelizing takes time. Typically this process takes about 25 - 30 minutes and should be a rich brown color.
  3. When the onions are caramelized, add the garlic and cook 1 minute. Add mushrooms and cooked for about 5 minutes. Allow most of the liquid to evaporate.
  4. Turn the heat up to medium. Add the tomatoes then after about 5 minutes, add the red wine or broth. Maintain the medium heat for about 20 minutes or until the sauce thickens.
  5. In the meantime, while waiting for the sauce to thicken, over high heat, boil a large pot of water for the pasta. When the water boils, add about 1 teaspoon salt then the pasta. Cook the pasta until al dente or according to directions on the package.
  6. When the pasta is cooked, drain but save a 1/2 cup of the water used in cooking.
  7. In the saucepan with the sauce, add the cooked pasta, and, pasta water and toss.
  8. Season with salt and pepper. If needed, add some of the water used for cooking the pasta.
  9. Add the parsley, drizzle with additional extra-virgin olive oil if desired and sprinkle with Parmigiano Reggiano before serving.

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