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Portabella Penne

By Sunset
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main-dish low fat nut free vegetarian dinner italian


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12 ounces dried penne pasta

1 tablespoon olive oil

1/2 cup chopped onion

3 cloves garlic, peeled and minced or pressed

12 ounces portabella mushroom caps, rinsed and cut into 1/2-inch chunks

1/3 cup dry red wine

1 can (28 oz.) diced tomatoes

Salt and pepper

2 tablespoons chopped parsley

1/2 cup grated asiago or parmesan cheese (about 1 1/2 oz.)

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