Prep 5 mins
Cook 15 mins
I got this recipe out of a magazine. It is sooo yummy!
- 6 ounces uncooked penne
- 1⁄2 lb fresh mushrooms, sliced
- 1 tablespoon olive oil
- 1 (14 1/2 ounce) can diced tomatoes, undrained
- 1 teaspoon dried basil
- 1⁄3 cup crumbled feta cheese
- Cook pasta according to package directions.
- Meanwhile, in a large skillet, saute mushrooms in oil for 5 minutes.
- Add the tomatoes and basil.
- Cook and stir for 5 minutes.
- Drain pasta and add to skillet.
- Stir in cheese and heat through.
LOVE this...my mom actually gave this recipe to me but I looked to see if someone posted it so I could add it to my cookbook. So easy...so delish! I think the key is using fresh basil, so I make that change. I also just add the feta (or let guests put it on) to taste, without heating thru. That's just my personal preference. I think I've also added pre-cooked chicken breast cubes as well if I wanted to make it fuller. Fantastic summer recipe - thanks for posting!
PS - I realized while the picture was uploading that I had used Shells this time instead of Penne...sorry! I ate all the Penne!!! :)
This is truly a "heavenly" dish! I love that it's so tasty, yet so easy to prepare and takes no time. So, it's great when you don't want to spend a lot of time in the kitchen, but have a dish that is great for even your guests. Since we love garlic, I usually saute a couple cloves of garlic in the olive oil and we also prefer a more 'saucy' dish, so I use 2 cans of garlic and onion diced tomatoes and about 1 cup of cooked, chopped chicken. It's delicious and, if you happen to have any leftovers, is just as good the next day!
I too found this in the TOH Quick Cooking magazine from May/June 2002. I have been making it ever since. We love it. Sometimes I add a little ground beef at the beginning too. If you don't have feta, it's great with parmesan as well. I was getting ready to post this one for my safe keeping and was glad to see you had already done it. The only thing I would add is a little salt. The recipe calls for 1/4 tsp.