Penne with Tomatoes and Mushrooms

Penne with Charred Tomatoes and Oyster Mushrooms

From The Pritikin Edge by Robert A. Vogel, M.D., and Paul Tager Lehr this pasta dish is a unique take on spaghetti with red sauce and will satisfy the whole family – with only 260 calories per serving.

This recipe makes 4 servings.

Ingredients:
12 large tomatoes
3 cups sliced oyster mushrooms
1 cup finely sliced Vidalia onions
1 teaspoon finely chopped fresh rosemary
2 tablespoons minced garlic
¼ cup Splenda
½ teaspoon black peppercorns, freshly ground
2 tablespoons fresh basil leaves, sliced into very thin strips
1 teaspoon low sodium soy sauce
4 cups whole wheat penne, cooked without salt

Instructions:
Pre-heat oven to 450 degrees.
Place a nonstick baking sheet in the oven and let it heat for 10 minutes.
Meanwhile, cut the tomatoes in half.
After removing the baking sheet from the oven, place the tomatoes on it, cut side facing up.
Cook for 25 minutes, or until well browned.
Remove from the oven, let cool and chop the tomatoes.
In a very hot non-stick skillet, brown the mushrooms for about 3 minutes.
Add the onions, rosemary and garlic.
Cook for one minute more.
Add the remaining ingredients, including the cooked pasta.
Cook for 2 minutes, or until all ingredients are heated through.

Nutritional Info (per 1 cup serving):
260 calories, 2 g fat, less than 1 g saturated fat, 0 mg cholesterol, 14 g protein, 14 g fiber, 106 mg sodium.