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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (310g) Recipe makes 6 servings |
||
| Calories 761 | ||
| Calories from Fat 251 | (33%) | |
| Amount Per Serving | %DV | |
| Total Fat 27.9g | 42% | |
| Saturated Fat 11.4g | 57% | |
| Monounsaturated Fat 11.9g | ||
| Polyunsaturated Fat 2.9g | ||
| Trans Fat 0.0g | ||
| Cholesterol 49mg | 16% | |
| Sodium 1843mg | 76% | |
| Potassium 656mg | 18% | |
| Total Carbohydrate 99.1g | 33% | |
| Dietary Fiber 14.1g | 56% | |
| Sugars 2.2g | ||
| Protein 32.2g | 64% | |
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Ingredients
- 1/4 cup olive oil
- 1 large onion, chopped
- 3 cups sliced mushrooms
- 1 (15 ounce) jar roasted red peppers
- 2 (12 ounce) packages penne pasta
- 1 (12 ounce) container shredded parmesan cheese
- salt, to taste
- pepper, to taste
- onion powder, to taste
- garlic, to taste
Directions
1
Heat olive oil on medium to high heat in large skillet or wok.2
Add mushrooms, onions and all seasonings and saute for 15 to 20 minutes (Stir-fry style).3
Meanwhile, slice roasted red bell peppers as desired.4
Add the peppers to onions and mushrooms and continue to saute for another 5 minutes.5
Cook pasta and drain.6
Toss contents of skillet in with pasta and the parmesan cheese (I always serve more parmesan in a separate bowl as well).
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Browse similar recipes by category
- Course > Main Dish
- Main Ingredient > Vegetables > Mushrooms
- Main Ingredient > Vegetables > Peppers
- Main Ingredient > Pasta, Rice & Grains > Pasta > Penne
- Preparation > Time to Make > < 30 mins
- Preparation > Simple > Beginner Cook
- Occasion > Holiday/Event
- Occasion > Taste/Mood > Romantic
- Dietary > Vegetarian
- Dietary > High in... > High Calcium
Featured Reviews for This Recipe
From: Lighty
On Aug 6, 2008
We enjoyed this dish, but with a few alterations. I used a 12oz jar of rrps, as well as 2 home-roasted orange peppers. I also boiled 16 oz of whole wheat fusili, but only used about half of it and still felt like there was too much pasta and not enough vegetables. I also had only about 4 oz of grated parmesan, and was worried that this would be too bland, so I added about 1.5 T of capers (great, but should have chopped them) and about 1 T of cilantro (interesting, but parsley would have been better, and 1T was not enough). Still, we were very happy with the results, and I'll be making it again on our veg nights. Thanks!
From: webcontacts
On Nov 23, 2007
Great testing recipe.It has become regular part of our dinner now.
From: Vince Vegas
On Jul 20, 2005
This is now my favorite pasta. I served it to a date last night and we both could not stop raving. The only thing I did different was add minced garlic. Five stars all the way. We did add lots of shredded parmesan and it was even better today.
From: -Sylvie-
On Jan 21, 2005
This was very quick and simple to make, therefor it deserves 5*. Ideal for when you come home late from work, but still want something home-made, that tastes good. I used fresh parmesan, because I don't like the one you buy in a container and it added a lovely flavour. I thought I had plenty of pasta in, but that wasn't the case, so I had to mix spaghetti and pasta shells, but I don't think that did the recipe any harm. Thanks for sharing, I'll definitely be making this again.
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