Creamy Pasta with Summer Vegetables

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

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. 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. 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. 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. 4 To serve, arrange cooked penne and vegetables on serving plate; top with cream sauce. Sprinkle with Parmesan cheese.

Notes

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Tips

Nutrition Information

Recipe Step Photos

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