Whole-Wheat Penne with Mushrooms, Peas and Walnuts

  • Yield: 4 servings


1 (12-ounce) box whole-wheat penne pasta
1tablespoon olive oil
2cups button mushrooms, sliced
1cup portobello mushroom chunks or whole baby portobello mushrooms with stems trimmed
3 garlic cloves, minced
1 anaheim, serrano or jalapeno pepper, seeded and minced
1cup frozen or fresh peas
1/2cup walnut pieces
1cup shredded basil leaves
Juice of 1 lemon
1/2cup grated asiago, parmesan or romano cheese


  1. Cook pasta according to directions in plenty of boiling, salted water. Drain and rinse immediately in ice water to stop cooking process. Set aside.
  2. Heat oil in a large saute pan over high heat and add both varieties of mushrooms. Don’t stir right away so they can brown. Let cook 2 minutes, then add garlic, chili peppers and peas. Saute 1 minute.
  3. Add cooked pasta, walnuts, basil, lemon juice and salt. Stir well to combine and top with cheese, if using.

Nutritional Info *per serving

  • Calories 557
  • Fat 19g
  • Cholesterol 10mg
  • Sodium 270mg
  • Carbohydrate 74g
  • Fiber 12g
  • Sugars 7g
  • Protein 24g