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Penne From Heaven Recipe

Penne From Heaven Recipe

"This fast, fresh-tasting side dish comes very close to a delicious treatment for pasta I enjoyed while in Italy," relates Dorothy Roche from Menomonee Falls, Wisconsin. "You can also serve it with a green salad and toasted garlic bread for a light meal."
TOTAL TIME: Prep/Total Time: 25 min. YIELD:5 servings


  • 6 ounces uncooked penne pasta
  • 1/2 pound fresh mushrooms, sliced
  • 1 tablespoon olive oil
  • 1 can (14-1/2 ounces) diced tomatoes, undrained
  • 1 tablespoon minced fresh basil or 1 teaspoon dried basil
  • 1/4 teaspoon salt
  • 1/3 cup crumbled feta cheese


  • 1. Cook pasta according to package directions. Meanwhile, in a large skillet, saute mushrooms in oil for 5 minutes. Add the tomatoes, basil and salt; cook and stir for 5 minutes. Drain pasta and add to the skillet. Stir in cheese; heat through. Yield: 5 servings.

Nutritional Facts

1 each: 188 calories, 5g fat (2g saturated fat), 9mg cholesterol, 335mg sodium, 28g carbohydrate (0 sugars, 3g fiber), 7g protein. Diabetic Exchanges: 2 starch, 1/2 fat.

Reviews for Penne From Heaven

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[email protected] User ID: 6993142 95672
Reviewed Oct. 11, 2014

"SOOOO simple to make--lets you spend the time you need on the main course. Great flavor combo--my kids devour this. I do not use the mushrooms--other than that I do not have to make any adjustments--good as is written. Very Mediterranean in flavor!"

deannasnz User ID: 6542477 133033
Reviewed Jul. 9, 2012

"Revolting! I thought the combination of ingredients sounded good, but it's terrible - I threw out the leftovers."

rfondoble User ID: 2547864 111036
Reviewed Apr. 23, 2010

"I have made this recipe numerous time for my husband. It is one of his favorites. The only thing I do differently, is I use an 8oz container of feta cheese.


JennVaT2 User ID: 2726934 105572
Reviewed Mar. 5, 2008

"My husband and I love this recipe. It is easy to prepare and makes a great meal and a great lunch the following day. We do however, choose not to include the mushrooms since neither of us like them, but the recipe was still excellent."

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