Recipe by Jolene Green
I got this recipe out of a magazine. It is sooo yummy!
Top Review by The Left Handed Chef
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!!! :)
- 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