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Penne Primavera

SERVES
6
COOK TIME
40 Min

Our pasta primavera recipe is chock-full of good-for-you veggies like yellow squash, zucchini and bell peppers, all in a light tomato sauce. What a combination!

What You'll Need

  • 1 pound penne pasta
  • 1/4 cup olive oil
  • 2 yellow squash, cut into ½-inch chunks
  • 1 large zucchini, cut into ½-inch chunks
  • 1 red bell pepper, cut into ½-inch chunks
  • 1 small onion, chopped
  • 3 garlic cloves, minced
  • 4 plum tomatoes, sliced
  • 1/2 pound sliced fresh mushrooms
  • 1 (10 ½-ounce) can condensed chicken broth
  • 1/2 teaspoon salt
  • 1 teaspoon black pepper
  • 1/2 cup grated Parmesan cheese

What to Do

  1. In a soup pot, prepare pasta according to package directions; drain and set aside in a colander.
     
  2. In the same pot, heat oil over high heat. Add squash, zucchini, bell pepper, onion, and garlic, and saute 8 minutes, until just tender. Add tomatoes, mushrooms, chicken broth, salt, and black pepper, and cook 3 to 5 minutes, or until heated through.
     
  3. Return pasta to pot and cook until heated through, stirring frequently. Sprinkle with cheese, and serve.
     

Nutritional InformationShow More

Servings Per Recipe: 6

  • Amount Per Serving % Daily Value *
  • Calories 458
  • Calories from Fat 124
  • Total Fat 14g 21 %
  • Saturated Fat 2.9g 15 %
  • Trans Fat 0.0g 0 %
  • Protein 18g 36 %
  • Amount Per Serving % Daily Value *
  • Cholesterol 7.8mg 3 %
  • Sodium 647mg 27 %
  • Total Carbohydrates 66g 22 %
  • Dietary Fiber 5.1g 21 %
  • Sugars 8.1g 0 %

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