2 tablespoons olive oil 1 tablespoon chopped fresh garlic 1 shallot chopped 1 pound whole wheat penne pasta 1 teaspoon Litehouse Instantly Fresh Sage 2 1/2 cups sliced cremini mushrooms 1/2 teaspoon salt 1/2 teaspoon freshly ground black pepper 1/4 cup fat-free lower-sodium chicken broth 1/4 cup dry white wine 1/2 teaspoon red pepper flakes 2 ounces fresh Parmigiano-Reggiano cheese
Prepare the pasta according to the package instructions. Reserve ½ cup of the cooking water. Heat the olive oil in a large pan over medium heat. Add in the garlic and shallot and sauté for 2 minutes. Add in the mushrooms and sauté for 2 minutes. Stir in the white wine, salt, pepper and red pepper flakes. Continue to cook down the mushrooms and allow the wine to absorb. Stir in the chicken broth and continue to simmer to allow the broth to cook down, about 5 minutes. Stir in the cooked pasta and sage. If the pasta seems dry, add in some of the cooking liquid. Plate the pasta mixture and top with the Parmigiano-Reggiano cheese. Sprinkle with additional freshly cracked pepper if desired.