> 12 oz whole-grain rotini
> 3 tbsp olive oil
> 1 (16 oz) pkg sliced baby bella mushrooms
> 1 tbsp minced garlic
> 1/2 cup dry Marsala wine
> 1 cup reduced-sodium vegetable broth
> 1/4 cup chopped parsley
Cook the rotini according to package directions, reserving ½ cup cooking liquid before draining.
Meanwhile, in a 12-inch skillet, heat the oil on medium-high. Add the mushrooms. Season with salt. Cook 6–7 min., until mushrooms begin to soften and release liquid, stirring occasionally.
To skillet, add the garlic and cook 1 min., until golden, stirring constantly. Add the Marsala and broth, stirring up any browned bits. Heat to a boil. Reduce to simmer and cook 3–5 min., until reduced.
Toss mixture with cooked rotini, adding reserved cooking liquid ¼ cup at a time, as needed. Season with salt and pepper to taste. Garnish with the parsley.