INGREDIENTS
3 cups
uncooked gluten-free multigrain penne (such as DeBoles)
1 8 ounce package
baby portobello mushrooms, halved
2 cups
grape or cherry tomatoes
1
red onion, sliced
1 tbsp
olive oil
1/2 tsp
salt
1/4 tsp
freshly ground black pepper
1/4 cup
dry white wine
1 cup
frozen petite green peas, thawed
1/4 cup
chopped fresh parsley
1/4 cup
thinly shaved fresh Parmesan cheese