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Creamy Pasta with Summer Vegetables

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Creamy Pasta with Summer Vegetables
  • Prep Time 30 min
  • Total Time 30 min
  • Servings 4
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The colorful array of yellow, red and green vegetables makes this a pretty choice for a "company" dish. As long as you maintain a variety of color, feel free to substitute yellow summer squash for zucchini, red or green bell pepper for yellow, broccoli rabe for spinach, etc.

Ingredients

8
oz. (2 1/2 cups) uncooked penne or mostaccioli (tube-shaped pasta)
1
zucchini, cut in half lengthwise, thinly sliced
1
yellow bell pepper, diced
2
teaspoons margarine or butter
1/2
cup chopped onion
2
garlic cloves, minced
2
cups firmly packed shredded fresh spinach
4
Italian plum tomatoes, sliced 1/4 inch thick, or 10 cherry tomatoes, halved
1
cup whipping cream
1/4
cup dry sherry or chicken broth
1
teaspoon prepared mustard
1/2
teaspoon salt
1/4
cup grated Parmesan cheese

Directions

  • 1 Cook penne to desired doneness as directed on package, adding zucchini and bell pepper during last 4 minutes of cooking time. Drain; cover to keep warm.
  • 2 Meanwhile, melt margarine in large nonstick skillet over medium heat. Add onion and garlic; cook and stir 4 to 6 minutes or until onion is tender.
  • 3 Add spinach and tomatoes; cook and stir 1 to 2 minutes or until spinach is wilted. Add cream, sherry, mustard and salt; mix well. Cook 10 to 15 minutes or until slightly thickened, stirring occasionally.
  • 4 To serve, arrange cooked penne and vegetables on serving plate; top with cream sauce. Sprinkle with Parmesan cheese.
Nutrition Information 

NUTRITION INFORMATION PER SERVING

Serving Size: 1 3/4 Cups
Calories
520
(
Calories from Fat
240
)
Daily Value
Total Fat
27g
42%
(
Saturated Fat
16g
80%
)
Cholesterol
85mg
28%
Sodium
470mg
20%
Total Carbohydrate
53g
18%
(
Dietary Fiber
4g
16%
,
Sugars
7g
)
Protein
13g
Daily Value*:
Vitamin A
70%
70%
Vitamin C
70%
70%
Calcium
20%
20%
Iron
20%
20%
Exchanges:
3 Starch; 3 Other Carbohydrate; 2 Vegetable; 5 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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