Penne Rigata in Tomato-Vegetable Broth
Servings: 4
Ingredients
- 28 ounces tomatoes crushed(Progresso brand)
- 6 ounces vegetable broth
- 1 medium onion chopped
- 1 medium yellow pepper sliced 1/4" thick
- 1 medium green pepper sliced 1/4" thick
- 8 ounces mushrooms sliced 1/4" thick
- 4 cloves garlic minced
- 1/4 teaspoon cayenne pepper
- 1/2 teaspoon oregano
- 1/2 teaspoon basil
- salt and pepper to taste
- 1 teaspoon olive oil
- 8 ounces pasta
- Parmesan cheese fresh grated
- black pitted olives sliced
Instructions
- In a deep saucepan, saute onion in olive oil until crisp tender. Add
- remaining ingredients and bring to a slow simmer. Remove from heat and
- cover. Do not cook longer or vegetables will not be crisp.
- Cook pasta according to package directions. Serve in shallow soup bowls
- with sauce spooned over top. Garnish with parmesan cheese and black
- olives.
Notes
NOTES : I use penne rigata pasta, but any pasta desired can be used.
Recipe By: Sherry Moman
Serving Size: 4
Serving Size: 4
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