Mushroom Penne Pasta

Recipe by Rebecca Dienner for The FruitGuys

INGREDIENTS
1 pound penne pasta (16 ounces)
1 1/2–2 cups mushrooms, gently washed and chopped into bite-size pieces
2 cloves garlic, minced
1 small onion, chopped
2 tablespoons olive oil or butter
White wine
1/8 teaspoon red pepper flakes
Salt and pepper to taste
Fresh flat-leaf parsley or thyme leaves, chopped for garnish (optional)

PREPARATION

• Cook pasta according to box instructions.
• While pasta cooks, add olive oil or butter to a large skillet over medium heat, and sauté onions, garlic, and pepper flakes (if using) for 2 minutes.
• Add white wine and cook, stirring occasionally, until onions are translucent—about 5 more minutes.
• Stir in mushrooms and cook until softened and fragrant, about 5–10 minutes (add more oil or butter to prevent sticking as necessary).
• Add salt and pepper to taste, toss with cooked pasta, and serve warm.

Serves 4 as an entrée. Prep time, 10–15 minutes; cook time, 15–20 minutes.

Ingredients for this recipe were included in The FruitGuys TakeHome box. Order yours today! www.fruitguys.com