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Ingredients: 264/5629 Quart(s) olive oil 1/2 chopped onion 2 Package(s) peas 2 Can(s) sliced mushrooms 12 penne pasta 163/1250 Pound(s) grated parmesan cheese 1/4 Bunch(s) fresh parsley Directions: 1. Bring a large pot of salted water to a boil. 2. In a medium skillet, heat 2 tablespoons of the olive oil over medium-low heat. Add the onion with a dash of salt and pepper and cook, stirring occasionally, until softened, about 4 to 5 minutes. Add the peas and cook for 3 minutes or longer, depending on their size and freshness. Add the mushrooms and cook for 5 minutes more. 3. Meanwhile, cook the pasta until it is al dente, about 10 to 12 minutes. Drain. Toss with the remaining olive oil, onion, peas, mushrooms, 2 tablespoons of the Parmesan cheese and 2 tablespoons of the parsley. 4. Divide the pasta among 4 warmed pasta bowls and sprinkle with the remaining Parmesan and parsley. Serve immediately.
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