Creamy Pasta with Summer Vegetables

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.

  • prep time 30 min
  • total time 30 min
  • ingredients 13
  • servings 4

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
  • 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
    27%
    (Saturated Fat
    16g,
    16%
    ),
    Cholesterol
    85mg
    85%;
    Sodium
    470mg
    470%;
    Total Carbohydrate
    53g
    53%
    (Dietary Fiber
    4g
    4%
      Sugars
    7g
    7%
    ),
    Protein
    13g
    13%
    ;
    % Daily Value*:
    Vitamin A
    70%;
    Vitamin C
    70%;
    Calcium
    20%;
    Iron
    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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