Penne Primavera

Kate Sears


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2 cups vegetables
6 ounces whole-grain penne
2/3 cup low-fat evaporated milk
1/2 cup Parmesan
3/4 tablespoon flour
Salt and pepper


Put a large pot of water on stove to boil. Put vegetables into boiling water; cook for 2 minutes or until colors intensify. With a slotted spoon, transfer veggies to a paper towel–lined plate. Then put penne into the boiling water; cook according to package directions. In a saucepan, heat evaporated milk over medium heat for 1 minute. Whisk in Parmesan and then flour until smooth; season with salt and pepper. Stir in vegetables and pasta. Serve hot.

Created date

February 2010