Penne with Fennel and Three Mushrooms

Cooking Instructions

Bring 4 to 6 quarts of water to a boil. Cook penne in salted boiling water until al dente, or according to package directions. Drain and reserve.

Heat olive oil in a wide, deep, heavy pan over moderately high heat. Add mushrooms and season with salt and pepper. Sauté until mushrooms are golden. Add garlic, fennel and tomatoes and sauté until fennel is just tender. Deglaze pan with white wine and simmer to reduce liquid slightly. Add butter, parsley and cooked pasta. Toss to combine well and divide among 4 heated shallow bowls. Sprinkle with Parmesan cheese and serve.

Yield: 4 generous servings

Round Out the Meal:

With a fresh green salad.

Kid Friendly:

Limit or omit garlic. If your child doesn't like mushrooms, substitute 3 cups thinly sliced red bell pepper.

Healthy Hint:

Reduce quantity of olive oil and butter.