6 ounces uncooked penne pasta
1/2 pound fresh mushrooms, sliced
1 tablespoon Crisco® Extra Virgin Olive Oil
1 can (14-1/2 ounces) diced tomatoes, undrained
1 tablespoon minced fresh basil or 1 teaspoon dried basil
1/4 teaspoon salt
1/3 cup crumbled feta cheese
Directions:
Cook pasta according to package directions. Meanwhile, in a large skillet, saute mushrooms in oil for 5 minutes. Add the tomatoes, basil and salt; cook and stir for 5 minutes. Drain pasta and add to the skillet. Stir in cheese; heat through. Yield: 5 servings.
Nutrition Facts: One serving - Calories: 188; Fat: 5 g; Saturated Fat: 2 g; Cholesterol: 9 mg; Sodium: 335 mg; Carbohydrate: 28 g; Fiber: 3 g; Protein: 7 g; Diabetic Exchange: 2 starch, 1/2 fat.
