Penne with Wild Mushrooms

So we made these for NYE. They were easier to make than the Papparedelle with Wild Mushrooms but not as good. Still I would make them again.

Penne with Wild Mushrooms

1 tablespoon olive oil
1 teaspoon butter
3/4 cup thinly sliced leek (about 1 large)
2 teaspoons minced fresh sage
6 cups coarsely chopped wild or cultivated mushrooms (about 1 pound)
3/4 cup half-and-half
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
8 ounces uncooked penne (tube-shaped pasta)

Heat oil and butter in a large nonstick skillet over medium heat. Add leek to pan; cook 2 minutes or until tender, stirring occasionally. Stir in sage; cook 30 seconds, stirring occasionally. Add mushrooms; cook 10 minutes or until liquid evaporates, stirring occasionally. Add half-and-half; cook until liquid is reduced to 6 tablespoons (about 2 minutes). Stir in salt and pepper. Remove from heat; keep warm.

Cook pasta according to package directions, omitting salt and fat. Drain. Place in a large bowl. Add mushroom mixture to pasta; toss gently to coat.

Yield: 6 servings (serving size: 1 cup)

CALORIES 227 (27% from fat); FAT 6.7g (sat 2.9g,mono 2.8g,poly 0.4g); PROTEIN 8.7g; CHOLESTEROL 17mg; CALCIUM 58mg; SODIUM 421mg; FIBER 2.2g; IRON 1.9mg; CARBOHYDRATE 33.4g

Cooking Light, OCTOBER 2007