Ingredients
2 1/2
cups uncooked penne pasta (about 8 oz)
2
tablespoons olive oil
1
package (8 oz) portabella mushrooms, halved, sliced
1
bulb fennel, trimmed, cut into 1-inch slices
2
cloves garlic, finely chopped
1
jar (1 lb 8 oz) Muir Glen™ Organic Tomato Sauce chunky (any meatless variety)
1
can (15 oz) Progresso™ cannellini beans, drained
3
tablespoons chopped fresh or 1 tablespoon dried basil leaves
1/2
cup grated Asiago or Parmesan cheese
Fennel leaves, if desired
Preparation
Cook and drain pasta as directed on package.
Meanwhile, in 10-inch skillet, heat oil over medium heat. Cook mushrooms, fennel and garlic in oil 5 to 6 minutes, stirring occasionally, until fennel is crisp-tender. Stir in pasta sauce, beans and basil. Cook, stirring occasionally, until thoroughly heated.
Divide cooked pasta among 6 serving bowls or plates; spoon vegetable mixture evenly over pasta. Sprinkle with cheese. Garnish with fennel leaves.
