Originally published as Peppered Portobello Penne in Simple & Delicious June/July 2012, p31more
cups uncooked penne pasta
large portobello mushrooms, stems removed, halved and thinly sliced
tablespoons olive oil
cup heavy whipping cream
cup (4 ounces) shredded pepper Jack cheese
•Cook pasta according to package directions. •Meanwhile, in a large skillet, saute mushrooms in oil until tender. Stir in the cream, salt and pepper; heat through. Stir in cheese until melted. Drain pasta. Add to skillet and toss to coat. Yield: 4 servings. Nutritional Facts 1 cup equals 503 calories, 28 g fat (13 g saturated fat), 71 mg cholesterol, 632 mg sodium, 48 g carbohydrate, 3 g fiber, 17 g protein.