Penne With Sage And Mushrooms

• 1 whole garlic head
• 2 tablespoons plus 1 teaspoon olive oil
• 2 1/2 cups boiling water, divided
• 1/2 ounce dried wild mushroom blend (about 3/4 cup)
• 8 ounces uncooked 100 percent whole-grain penne pasta
• 1/4 cup fresh sage leaves
• 2 1/2 cups sliced cremini mushrooms (about 6 ounces)
• 1/2 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 1 cup fat-free, lower-sodium chicken broth
• 2 ounces fresh Parmigiano-Reggiano cheese, divided

1. Preheat oven to 400u0b0.
2. Cut top off garlic head. Place in a small baking dish, and drizzle with 1 teaspoon oil; cover with foil, and bake at 400u0b0 for 45 minutes. Remove dish from oven. Add 1/2 cup boiling water to dish; cover and let stand 30 minutes. Separate cloves; squeeze to extract garlic pulp into water. Discard skins. Mash garlic pulp mixture with a fork, and set aside.
3. Combine remaining 2 cups boiling water and dried mushrooms in a bowl; cover and let stand 30 minutes. Rinse mushrooms; drain well, and roughly chop. Set aside.
4. Cook pasta according to package directions, omitting salt and fat.
5. Heat remaining 2 tablespoons oil in a large nonstick skillet over medium-high heat. Add sage to pan; saute 1 minute or until crisp and browned. Remove from pan using a slotted spoon; set aside. Add cremini mushrooms, salt, and pepper to pan; saute 4 minutes. Add garlic mixture, chopped mushrooms, and broth to pan; cook 5 minutes or until liquid is reduced by about half. Grate 1 1/2 ounces cheese. Stir pasta and grated cheese into pan; cover and let stand 5 minutes. Thinly shave remaining 1/2 ounce cheese; top each serving evenly with cheese shavings and sage leaves.

garlic, olive oil, boiling water, mushroom, percent, fresh sage, cremini mushrooms, salt, freshly ground black pepper, chicken broth, cheese

Taken from www.myrecipes.com/recipe/penne-with-sage-mushrooms (may not work)