Creamy Vegetable Penne
|1kg Loose Broccoli(s)||
|1 Green Romanesco Cauliflower (s)||
|1 Garlic (Loose Bulb)(s)||
|1kg Carrots (White Heritage)(s)||
|1 Basil (60G Pack)(s)||
|1kg Cherry Vine Tomatoes. (s)||
Using frozen veggies and cream of mushroom soup ensure that this flavourful dish is as easy as it is good!
Ingredients:2 tablespoons olive oil.
3 cloves garlic, minced.
1 can (10 3/4 ounces) Campbell's Condensed Cream of Mushroom Soup (Regular or 98% Fat Free).
1 teaspoon dried basil leaves, crushed.
1 can (14.5 ounces) diced tomatoes, undrained.
1/2 of a 1-pound package penne pasta (about 2 1/2 cups), cooked and drained.
Grated Parmesan cheese.
Heat the oil in a 12-inch skillet over medium-high heat. Add the vegetables and garlic and cook for 2 minutes, stirring occasionally.
Stir the soup, basil and tomatoes in the skillet and heat to a boil.
Reduce the heat to low. Cover and cook for 10 minutes or until the vegetables are tender, stirring occasionally.
Place the penne into a large bowl. Add the vegetable mixture and toss to coat. Sprinkle with the cheese.