1. Combine the first 8 ingredients in a food processor or blender, and process until smooth. Place pesto in a small nonstick skillet; cook over low heat until warm. Remove from heat; keep warm. 2. Heat 1 teaspoon olive oil in a large nonstick skillet over medium-high hear. Ass the mushrooms and shallots, and saute 4 minutes. 3. Combine penne, pesto, and mushroom mixture in a large bowl; toss gently. Yield: 4 servings (serving size: 1 1/4 cups). NOTES : Calories: 352 (29% CFF); Fat 11.3g (sat 2.5g, mono 6.6g, poly 1.4g); Protein 14.5g; Carb 48.6g; Fiber 2.1g; Chol 5mg; Iron 3.5mg; Sodium 310mg; Calc 139mg. Recipe by: Cooking Light 9/98 Posted to EAT-LF Digest by "William S. Grant II"
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|Serving Size: 1 Serving (366g)|
|Recipe Makes: 4|
|Calories from Fat: 95 (13%)|
|Amt Per Serving||% DV|
|Total Fat 10.5g||14 %|
|Saturated Fat 2.3g||12 %|
|Monounsaturated Fat 2.9g|
|Polyunsanturated Fat 3.3g|
|Cholesterol 169mg||52 %|
|Sodium 179.1mg||6 %|
|Potassium 808.7mg||21 %|
|Total Carbohydrate 130.2g||38 %|
|Dietary Fiber 0.7g||3 %|
|Sugars, other 129.6g|
|Protein 33.4g||48 %|
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Calories per serving: 753
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