Penne Pasta with Fresh Vegetables

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Nutritional Info
  • Servings Per Recipe: 7
  • Amount Per Serving
  • Calories: 290.1
  • Total Fat: 5.4 g
  • Cholesterol: 2.8 mg
  • Sodium: 245.8 mg
  • Total Carbs: 48.0 g
  • Dietary Fiber: 6.8 g
  • Protein: 13.8 g

View full nutritional breakdown of Penne Pasta with Fresh Vegetables calories by ingredient


Introduction

This is one of my favorite. It is slightly modified from a Bob Greene recipe that calls for chicken. With the 'Plus' pasta, it really fills you up with a light and hearty meal. My favorite part are the leftovers; this makes a great lunch for work. Sometimes I use canned "Tomatoes with Sweet Onions" when I cannot get fresh. Also, you can add different vegetables when they are in season, zuccini and squash go great in this meal. This is one of my favorite. It is slightly modified from a Bob Greene recipe that calls for chicken. With the 'Plus' pasta, it really fills you up with a light and hearty meal. My favorite part are the leftovers; this makes a great lunch for work. Sometimes I use canned "Tomatoes with Sweet Onions" when I cannot get fresh. Also, you can add different vegetables when they are in season, zuccini and squash go great in this meal.
Number of Servings: 7

Ingredients

    1 box Barilla Plus Penne
    2 cups fresh broccoli florets
    1 cup onions, sliced or diced
    1 cup fresh mushrooms, sliced
    1 cup cherry tomatoes, halved
    2 tsp Basil
    1 tsp cayenne pepper
    2 cloves garlic, minced
    1 Tbsp Flour
    1 can chicken or vegetable stock

Directions

Make pasta according to the packade instructions. During the last 3 minutes, add the broccoli to the pasta to boil. Drain pasta and broccoli.

In the same pot, heat olive oil then add onions, garlic and mushrooms and sautee until transparent. If using canned tomatoes, add them here, with the juice. Mix in the flour to coat the vegetables. Stir in the vegetable stock, pasta, tomatoes and broccoli and heat to boiling.

Serve topped with grated parmesan cheese. Makes 7 servings.

Number of Servings: 7

Recipe submitted by SparkPeople user JOSIMAC.