Recipe
Author
Hy-Vee Test Kitchen
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Servings and Ingredients
Ingredients
Serves 6
| Quantity | Ingredient | Add |
|---|---|---|
| 1 c. chopped baby carrots | ||
| 8 oz. Hy-Vee penne rigate | ||
| 2 tbsp. Hy-Vee Select olive oil | ||
| 2 garlic cloves, minced | ||
| 1 c. chopped snap peas | ||
| 1 c. halved grape tomatoes | ||
| 1 c. chopped yellow squash | ||
| ⅓ c. heavy whipping cream | ||
| Hy-Vee salt and Hy-Vee black pepper, to taste | ||
| ¼ c. fresh grated Parmesan cheese | ||
| ¼ c. chopped fresh basil |
Directions
- Bring 2 quarts water to a boil in a stockpot. Add carrots; cook 3 minutes. Remove with slotted spoon and set aside. Add pasta to boiling water and prepare according to package directions; drain.
- Meanwhile, heat oil in a large nonstick skillet over medium-high heat. Add garlic and sauté 1 minute. Add carrots, snap peas, tomatoes and squash; sauté 4 minutes or until tender-crisp. Stir in cream; bring to a simmer, reduce heat and cook 3 minutes. Add salt and pepper to taste.
- Stir in pasta, Parmesan cheese and basil; stir well to coat.
Nutrition facts
Servings
270 Calories per serving
Amounts Per Serving
- Total Fat: 11g
- Cholesterol: 20mg
- Sodium: 100mg
- Total Carbohydrates: 35g
- Protein: 8g
Daily Values
0%
Vitamin A 80%
0%
Vitamin C 15%
0%
Iron 10%
0%
Calcium 8%
Recipe Source:
Hy-Vee penne rigate label.