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Ingredients
US|METRIC
4 SERVINGS
- 2 Tbsp. Bertolli® Classico Olive Oil
- 1 pkg. sliced mushrooms (10 oz.)
- 1 onions (medium, sliced)
- 1 jar bertolli vineyard premium collections marinara with burgundy wine sauce
- 1/4 tsp. crushed red pepper flakes
- 1 can cannellini (19 oz., or white kidney beans, rinsed and drained)
- 8 oz. penne (or ziti pasta, uncooked)
- fresh parsley (chopped, optional)
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Directions
- Heat Olive Oil in 12-inch skillet over medium heat and cook mushrooms and onion, stirring occasionally, 3 minutes or until onion is tender. Stir in Sauce and red pepper flakes. Bring to a boil over high heat. Reduce heat to low and simmer covered 5 minutes. Add beans; heat through.
- Meanwhile, cook pasta according to package directions; drain. Spoon pasta sauce over hot penne. Garnish, if desired, with parsley and serve with grated Parmesan cheese.
NutritionView More
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370Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories370Calories from Fat80 |
| % DAILY VALUE |
| Total Fat9g14% |
| Saturated Fat1g5% |
| Trans Fat |
| Cholesterol |
| Sodium20mg1% |
| Potassium520mg15% |
| Protein15g |
| Calories from Fat80 |
| % DAILY VALUE |
| Total Carbohydrate61g20% |
| Dietary Fiber2g8% |
| Sugars3g |
| Vitamin A6% |
| Vitamin C40% |
| Calcium4% |
| Iron25% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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