Penne with Shiitakes, Olives, and Asiago

Penne with Shiitakes, Olives, and Asiago


  • Cooking spray
  • 1/2 cup thinly sliced shiitake mushroom caps
  • 1 tablespoon chopped shallots
  • 1 garlic clove, minced
  • 1 1/2 cups torn spinach
  • 1 tablespoon chopped fresh basil
  • 1 teaspoon rice wine vinegar
  • 1/2 cup fat-free, less-sodium chicken broth
  • 2 tablespoons sliced ripe olives
  • 1 1/2 cups hot cooked penne (about 3/4 cup uncooked tube-shaped pasta)
  • 1 1/2 teaspoons extravirgin olive oil
  • 1/8 teaspoon freshly ground black pepper
  • Dash of salt
  • 1/4 cup (1 ounce) grated Asiago cheese


Heat a small nonstick skillet coated with cooking spray over medium-high heat. Add mushrooms, shallots, and garlic, and sauté 2 minutes or until mushrooms are tender. Stir in spinach, basil, and vinegar, and cook 1 minute or until spinach wilts, stirring frequently. Add broth and olives; cook 15 seconds.

Combine mushroom mixture, pasta, oil, pepper, and salt, tossing gently to coat. Spoon pasta mixture onto a plate; top with cheese.

  • Yield: 1 serving (serving size: 2 cups)

Nutritional Information

Calories per serving: 543
Caloriesfromfat per serving: 30%
Fat per serving: 18g
Saturated fat per serving: 6.4g
Monounsaturated fat per serving: 8.5g
Polyunsaturated fat per serving: 1.7g
Protein per serving: 23.4g
Carbohydrate per serving: 72g
Fiber per serving: 5g
Cholesterol per serving: 26mg
Iron per serving: 5.8mg
Sodium per serving: 636mg
Calcium per serving: 363mg