Penne with Sage and Mushrooms

Ingredients

• 0.5 teaspoon pepper black freshly ground
• 6 ounces cremini mushrooms sliced
• 0.3 cup sage leaves fresh
• 1  garlic head whole
• 1 cup lower-sodium chicken broth fat-free
• 0.8 cup mushroom blend wild dried
• 2 tablespoons olive oil 
• 2 ounces parmigiano-reggiano cheese fresh divided
• 8 ounces percent whole-grain penne pasta uncooked
• 0.5 teaspoon salt 
• 2.5 cups water boiling divided

Equipment

• bowl
• frying pan
• oven
• baking pan
• aluminum foil
• slotted spoon

Directions

1. Preheat oven to 40
2. Cut top off garlic head.
3. Place in a small baking dish, and drizzle with 1 teaspoon oil; cover with foil, and bake at 400 for 45 minutes.
4. Remove dish from oven.
5. 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.
6. 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.
7. Cook pasta according to package directions, omitting salt and fat.
8. Heat remaining 2 tablespoons oil in a large nonstick skillet over medium-high heat.
9. Add sage to pan; saut 1 minute or until crisp and browned.
10. Remove from pan using a slotted spoon; set aside.
11. Add cremini mushrooms, salt, and pepper to pan; saut 4 minutes.
12. 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.