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Jennifer Daniels: "I used GF black bean rigatoni pasta and subbed Ma…" Read More
12Ingredients
40Minutes
420Calories
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Ingredients
US|METRIC
4 SERVINGS
- 2 Tbsp. extra-virgin olive oil
- 1 yellow onion (medium-sized, diced)
- 1 lb. chanterelle mushrooms (roughly chopped)
- 1 Tbsp. fresh thyme leaves (chopped, OR 1 teaspoon dried thyme)
- 1/4 tsp. crushed red pepper flakes (+ additional for a little more heat)
- salt
- pepper
- 3/4 cup red wine (I used a cabernet sauvignon)
- 8 oz. penne pasta
- 1/2 cup parsley (minced)
- Parmesan cheese (Organic, for severing, optional but recommended!)
- olive oil (Additional, for drizzling over pasta)
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NutritionView More
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420Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories420Calories from Fat140 |
| % DAILY VALUE |
| Total Fat15g23% |
| Saturated Fat2.5g13% |
| Trans Fat |
| Cholesterol<5mg1% |
| Sodium280mg12% |
| Potassium880mg25% |
| Protein11g |
| Calories from Fat140 |
| % DAILY VALUE |
| Total Carbohydrate57g19% |
| Dietary Fiber8g32% |
| Sugars3g |
| Vitamin A15% |
| Vitamin C20% |
| Calcium10% |
| Iron35% |
* 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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Reviews(1)
Jennifer Daniels 2 years ago
I used GF black bean rigatoni pasta and subbed Manchego cheese for the parm. Though, Keith added fresh parm atop his. I also sprinkled some black garlic turffle sea salt atop.