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Penne Rigata in Tomato-Vegetable Broth
Course:
Main Course, Pasta
Servings:
4
Author:
Sherry Moman
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