Penne with portobello & tomato
Penne with portobello & tomato
689kcal Per person
25g Protein
68g Carbs
35g Fat
11g Fiber
Ingredients
- ½ onion
- 1 portobello
- 1 ½ tablespoon olive oil (23 ml)
- 3 tomatoes
- 2 teaspoons Italian seasoning (4 g)
- 3 ounces penne, whole wheat (84 g)
- 1 ½ ounce grated cheese (42 g)
Preparing this recipe
- Preheat the broiler.
- Slice the onion into thin wedges and the portobello into strips.
- Heat half of the oil in a sauté pan and gently sauté the onion wedges until translucent. Add the portobello strips and cook on high heat, stirring, until browned.
- Halve the tomatoes. Chop half of the tomato halves into pieces and stir them into the portobello mixture. Sprinkle half of the Italian herbs and some salt and pepper over it and let it simmer gently, covered, for 6-8 minutes.
- Meanwhile, cook the penne in a pot of boiling water according to the instructions on the package.
- Arrange the remaining tomato halves on a baking sheet, sprinkle the rest of the Italian herbs, salt and pepper over them and drizzle with the remaining oil. Place them under the hot broiler and let them cook for 4-6 minutes.
- Drain the pasta and serve on a deep plate with the portobello sauce, grated cheese and top with the roasted tomatoes.
Requisites:
- Baking sheet
Tip van FitChef
This penne with portobello and tomato is delicious with some arugula and fresh basil.
