ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Rose's Favorite Pasta

Howard L. Puckett
Yield Makes 4 servings

Ingredients

  • 12 ounces penne or favorite pasta
  • 2 tablespoons olive oil
  • 1/2 onion, chopped
  • 3 garlic cloves, minced
  • 2 carrots, chopped
  • 2 small zucchini, chopped
  • 2/3 cup chopped mushrooms
  • 1/2 cup chicken or vegetable broth
  • 1 (14 1/2-ounce) can diced tomatoes
  • 1 chipotle pepper in adobo sauce
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • Parmesan cheese

How to Make It

  1. Cook pasta according to package directions; drain. Heat oil in a large skillet over medium-high heat; add onion and garlic. Sauté 3 minutes or until tender. Add carrot, zucchini, and mushrooms; cook 12 minutes or until tender. Add broth; cook 4 minutes or until reduced by half. Stir in tomato and chipotle pepper; cook 2 minutes. Stir in salt and black pepper.

  2. Process about 1 cup vegetable mixture in a blender or food processor until smooth, stopping to scrape down sides. Stir pureed mixture into remaining vegetable mixture; toss with pasta. Sprinkle with Parmesan cheese.

  3. Note: For a children's version, omit the chipotle pepper, and puree the entire vegetable mixture; toss with alphabet-shaped pasta.