Penne Primavera With Sun-Dried Tomato Sauce Recipe
Summary
Preparation Time25 MinCooking Time30 Min
Ready In55 MinDifficulty LevelMedium
Health IndexAverageServings4
Interest GroupClassic
Ingredients
| Assorted vegetables | 4 Cup (16 tbs) | |
| Dijon Mustard | 1/2 Cup (16 tbs), divided | |
| Olive oil | 1 Tablespoon | |
| 1 (7-ounce) jar sun-dried tomato strips in oil, drained | ||
| Garlic | 1 Clove (5gm), minced | |
| Light cream | 2 Cup (16 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.
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.
Chef
