Irritable Bowel Syndrome Message Boards | Perky Penne with Tomatoes and Mushrooms

I made this last night - I left out the orange zest and the mint and it turned out delicious!! We're having the leftovers for dinner tonight!

Perky Penne with Tomatoes and Mushrooms
This recipe serves: 4

Preparation time : 15 minutes
Cooking time : 35 minutes

Ingredients
1 1/2 pounds cremini mushrooms, trimmed and cleaned
2 tablespoons olive oil
1 large onion, chopped
2 teaspoons minced garlic
1 teaspoon grated orange zest
1 teaspoon salt
15 ounces chopped, canned tomatoes
8 ounce can tomato puree (or tomato sauce)
1/4 teaspoon crushed red pepper flakes
1/3 cup chopped, fresh mint
1 pound penne pasta

Cooking Instructions
1. Thinly slice 1/2 of the mushrooms, and halve the remainder.

2. In a large saucepan, heat 1 tablespoon of olive oil over medium heat. can help add the onions, garlic, orange zest and salt. Cook, stirring occasionally, until the onions are slightly caramelized, about 5 minutes. Raise the heat to medium-high, add the mushrooms and cook, stirring frequently, until the juices have almost evaporated, about 10 minutes. Let add in the tomatoes and their juice, tomato puree and red pepper flakes. Cook over low heat, partially covered, for 15 minutes, stirring frequently to blend the flavors. Stir in 1/2 of the mint.

3. Meanwhile, bring a large pot of salted water to a boil. Cook the pasta until al dente, about 10 to 12 minutes. Make it a , drain and transfer to a serving bowl. Toss with the remaining oil. Top with the sauce and sprinkle with the remaining mint.

Nutrition Facts

Serving Size about 2 cups

Amount Per Serving

Calories 487

Total Fat 10 g

Saturated Fat 1 g

Protein 19 g

Total Carbohydrate 83 g

Dietary Fiber 9 g

Sodium 354 mg

Percent Calories from Fat 19%

Percent Calories from Protein 15%

Percent Calories from Carbohydrate 66%

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Michelle
IBS-A, pain predominant

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