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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