Penne Primavera

By Chef Antonio Cecconi

Prep Time: 15 minutes
Cook Time: 20 minutes

Ingredients:
8 ounces Dreamfields Penne Rigate
1 tablespoon extra virgin olive oil
1/4 cup red onion, chopped
1/2 cup broccoli florets, chopped
1/2 cup carrot, chopped
1/2 yellow bell pepper, chopped
2 tablespoons fresh basil, chopped
1 package (10 ounces) fresh spinach, coarsely chopped
1/2 teaspoon garlic salt
1/8 teaspoon red pepper flakes
1 1/2 cups marinara sauce
1/4 cup grated Parmesan cheese

Directions:

1. Heat olive oil in a large skillet over medium high heat and sauté onion, broccoli, carrots, bell pepper and basil until soft, about 5 minutes.
2. Add spinach, garlic salt, hot pepper flakes and marinara sauce; reduce heat to medium and simmer for 15 minutes.
3. Prepare pasta according to package directions; drain well.
   Toss pasta with sauce mixture and sprinkle with Parmesan cheese.

Comments: This can be a satisfying vegetarian meal in itself. You can add cubed chicken or shrimp for a complete meal. Substitute in-season vegetables, dial up or minimize the heat by controlling the amount of red pepper flakes.

Nutrition information per serving (1/6 of recipe): 226 calories; 10 g protein; 15 g digestible carbohydrates; 7 g fat; 2 g saturated fat; 2 mg cholesterol; 505 mg sodium; 6 g total dietary fiber.

Labels: all, family, italian, Low-Calorie, Low-Cholesterol, Low-Digestible-Carbs, low-fat, Low-Saturated-Fat, main-dish, mediterranean, penne, quick, vegetarian