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Penne Primavera With Sun-Dried Tomato Sauce

Fettuccine.Inn's picture
Ingredients
  Assorted vegetables 4 Cup (64 tbs) (Zucchini, Eggplant, Peppers, Mushrooms)
  Dijon mustard 1⁄2 Cup (8 tbs), divided
  Olive oil 1 Tablespoon
  Sun dried tomato 7 Ounce, drained (1 Jar)
  Garlic 1 Clove (5 gm), minced
  Light cream/Half and half 2 Cup (32 tbs)
  Basil leaves 1 Tablespoon, chopped
  Penne pasta 1 Pound, cooked
Directions

MAKING
1) Take a large bowl and mix together zucchini, eggplant, peppers, mushrooms, 2 tablespoons mustard and oil in it.
2) On a broiler pan, broil vegetables for 8 to 10 minutes, stirring occasionally, until golden and soft.
3) In a medium saucepan, stir-fry sun-dried tomato strips and garlic for 2 minutes over medium heat.
4) Minimize heat to low and mix in light cream, remaining mustard and basil and cook well.
5) Take a large serving bowl and mix hot cooked pasta with vegetables and cream sauce in it so as to coat well and then top with Parmesan cheese.

SERVING
6) If desired, garnish and serve at once.

Recipe Summary

Difficulty Level: 
Medium
Course: 
Main Dish
Method: 
Broiled
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Pasta
Preparation Time: 
25 Minutes
Cook Time: 
30 Minutes
Ready In: 
55 Minutes
Servings: 
4

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