Saturday Beefcake: Hearty Pasta Redux

Right up column’s alley is this hearty plate of whole grain Penne with Sage and Mushrooms from Cooking Light.

Garlic, one entire head
Extra Virgin Olive Oil
Boiling Water, two and a half cups
Wild Mushrooms, dried, one half ounce
Whole Grain Penne, half pound/250 grams, cooked salt-free
Sage, fresh leaves, one quarter cup
Cremini Mushrooms, sliced, two and one half cups
Sea Salt, Ground Black Pepper. half teaspoon each
Broth, chicken or vegetable, low sodium, one cup (fat-free, if chicken)
Parmigiano-Reggiano Cheese, one and half ounces grated, one half ounce shaved
Oven pre-heated 400F



1. Make garlic pulp by baking the garlic head with the top cut off in a small baking dish covered with foil with a drizzle of olive oil for 45 minutes.
2. Remove dish from oven add one half cup boiling water. Cover. Let stand for thirty minutes.
3. Separate cloves. Squeeze to extract garlic pulp into water. Discard skins. Mash garlic. Set aside.
4. Combine remaining water and dried mushrooms in a bowl. Cover. Let stand for thirty minutes. Rinse. Drain. Chop. Set aside.
5. Heat two tablespoons olive oil in a skillet over medium-high heat.
6. Add sage and sauté for a minute until crisp. Remove with slotted spoon and set aside.
7. Sauté therein the Cremini for circa four minutes.
8. Add garlic, mushrooms and broth to pan. Cook five minutes or until liquid is reduced by half.
9. Stir pasta and grated cheese into pan. Cover. Let stand five minutes.
10. The four servings yielded should be topped with cheese shavings and sage leaves.



Jamie Starboisky, 26 year old London based model is also being served up here.



No doubt, he, too is right up Column's alley. And, as Cooking Light offered with this recipe, regarding whole grain pasta, he is offering "an even stronger nutritional package." Let's get with the program.