Penne Primavera Recipe
Summary
Preparation Time5 MinCooking Time10 Min
Ready In15 MinDifficulty LevelVery Easy
Health IndexHealthyServings4
Ingredients
| 2 cups red, green or yellow bell pepper strips | ||
| 1 cup sliced zucchini or yellow squash | ||
| Carrot | 1 Cup (16 tbs), julienned | |
| Onion | 1/2 Cup (16 tbs), sliced | |
| Italian seasoning | 2 Teaspoon | |
| Garlic | 2 Clove (5gm), crushed | |
| Ground black pepper | 1/4 Teaspoon | |
| 2 tablespoons Fleischmann's Margarine | ||
| Tomato | 1 Cup (16 tbs), coarsely chopped | |
| 1 pound penne pasta, cooked in unsalted water and drained | ||
| Egg Beaters | 1 Cup (16 tbs) | |
| Parmesan cheese | 1/4 Cup (16 tbs), grated | |
Directions
In large skillet, over medium heat, saute bell peppers, zucchini, carrots, onion, Italian seasoning, garlic and black pepper in margarine for 3 minutes.
Add tomato; saute for 1 minute more or until vegetables are tender-crisp.
Toss with hot pasta, Egg Beaters and cheese.
Add tomato; saute for 1 minute more or until vegetables are tender-crisp.
Toss with hot pasta, Egg Beaters and cheese.
Chef
