Recipe Source: Deliciously Healthy Dinners
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| Prep time | Cook time | Yields | Serving Size |
| 15 minutes | 15 minutes | 4 servings | about 1¼ C pasta |
| 8 oz whole-wheat penne pasta | | 2 Tbsp olive oil | | 8 oz white mushrooms, rinsed and sliced | | ½ C onion, thinly sliced | | 1 Tbsp garlic, minced or pressed (about 2–3 cloves) | | 6 Tbsp dry red wine | | 1 C low-sodium chicken broth | | ¼ tsp salt | | ¼ tsp ground black pepper | | 1 tsp dried thyme | | 4 Tbsp shredded parmesan cheese | | | calories | 418 | | Total fat | 10 g | | Saturated fat | 2 g | | Cholesterol | 6 mg | | Sodium | 436 mg | | Total fiber | 4 g | | Protein | 9 g | | Carbohydrates | 26 g | | Potassium | 70 mg | |
Directions -
| 1 | In a 4-quart saucepan, bring 3 quarts of water to a boil over high heat. | -
| 2 | While water heats and pasta cooks, warm olive oil in a large nonstick pan over medium heat. | -
| 3 | Add pasta, and cook according to package directions for the shortest recommended time, about 8 minutes. | -
| 4 | Chop the mushrooms into bite-sized pieces. Cook the mushrooms in the oil for 5 minutes. | -
| 5 | Meanwhile, slice onion and mince garlic. Add to mushrooms. Cook for 3 minutes, stirring occasionally. | -
| 6 | Add wine. Cook and stir to loosen any flavorful browned bits to mix into the sauce. Stir in chicken broth, salt, pepper, and thyme. | -
| 7 | Drain pasta. Stir into mushroom mixture. Continue simmering mixture until all moisture is absorbed, about 3 minutes. | -
| 8 | Divide into four equal portions (each about 1¼ cups). Top each with 1 tablespoon shredded parmesan cheese. | Tip: Pairs beautifully with a fresh green salad. |
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