• 1 package (8 oz.) penne pasta
• 3 tablespoons olive oil, divided
• 5 ounces portobello mushrooms mixed with white button mushrooms, sliced
• 8 ounces part-skim-milk mozzarella cheese, cubed
• 1 teaspoon dried red pepper flakes
• 1/8 teaspoon salt
• 1/8 teaspoon black ground pepper
• 3 tablespoons balsamic or red wine vinegar
• 4 cups fresh torn mixed greens

Prepare pasta according to package instructions. Drain and let cool in bowl.

In large nonstick skillet, heat 1 tablespoon oil. Add mushrooms and cook 4 minutes, stirring. Remove from heat. In large bowl, mix mushrooms, cheese, red pepper flakes, vinegar and remaining oil with pasta.

Divide greens among 6 plates and top with pasta mixture.

Per Serving:
• Calories: 352
• Cholesterol: 27 mg
• Sodium: 342 mg
• Fiber: 4.3 gm
• Carbohydrate: 35.3 gm
• Protein: 16.7 gm
• Fat: 16 gm
• Diabetic exchange: 2 bread + 1 vegetable + 1 1/2 med.-fat meat + 1/2 fat