Dawn's Nonfat Mushroom and Sundried Tomato Penne
Total Time
Prep: 10 min. Cook: 15 min.
Makes
4 servings
Ingredients
1 lb. mixed fresh mushrooms (portabella, crimini, shitake, etc)
1/2 C fat-free 1/2 n 1/2
8 cloves garlic, minced
1 C sun-dried tomatoes -- red and yellow -- chopped
2 T brandy
1/2 C vegetable stock or light chicken stock
1 T chopped fresh or 1 t. dried thyme
8 oz. penne, cooked al dente
butter cooking spray
2 fresh plum tomatoes, chopped
salt and coarsely ground black pepper to taste
Directions
Coat a large, heavy skillet with butter cooking spray. Place over medium-high heat. Add mushrooms and thyme. Saute until mushrooms are tender and golden. Do this in batches if necessary. Add garlic and saute two minutes. Deglaze the pan with the brandy. Add dried tomatoes and stock. Bring to a boil. Add tomatoes and 1/2 n 1/2. Boil until reduced to sauce consistency (approximately 10 minutes). Season with salt and pepper and toss with cooked penne.
