Creamy Vegetable Penne
Using frozen veggies and cream of mushroom soup ensure that this flavorful dish is as easy as it is good!
Ingredients
2 tablespoons olive oil
1 bag (16 ounces) frozen California vegetable blend (broccoli, cauliflower, carrots)(broccoli, cauliflower, carrots), thawed
3 cloves garlic, minced
1 can (10 1/2 ounces) Campbell’s® Condensed Cream of Mushroom Soup
1 teaspoon basil leaves, crushed
1 can (14.5 oz) diced tomatoes, undrained
8 ounces (1/2 of a 1-pound package) penne pasta, cooked and drained
2 tablespoons Parmesan cheese
1 bag (16 ounces) frozen California vegetable blend (broccoli, cauliflower, carrots)(broccoli, cauliflower, carrots), thawed
3 cloves garlic, minced
1 can (10 1/2 ounces) Campbell’s® Condensed Cream of Mushroom Soup
1 teaspoon basil leaves, crushed
1 can (14.5 oz) diced tomatoes, undrained
8 ounces (1/2 of a 1-pound package) penne pasta, cooked and drained
2 tablespoons Parmesan cheese
Instructions
Heat the oil in a 12-inch skillet over medium-high heat. Add the vegetables and garlic and cook for 2 minutes, stirring occasionally.
Stir the soup, basil and tomatoes in the skillet and heat to a boil. Reduce the heat to low. Cover and cook for 10 minutes or until the vegetables are tender, stirring occasionally.
Place the penne into a large bowl. Add the vegetable mixture and toss to coat. Sprinkle with the cheese.
Stir the soup, basil and tomatoes in the skillet and heat to a boil. Reduce the heat to low. Cover and cook for 10 minutes or until the vegetables are tender, stirring occasionally.
Place the penne into a large bowl. Add the vegetable mixture and toss to coat. Sprinkle with the cheese.
Creamy Vegetable Penne
Using frozen veggies and cream of mushroom soup ensure that this flavorful dish is as easy as it is good!
Directions
Print
Heat the oil in a 12-inch skillet over medium-high heat. Add the vegetables and garlic and cook for 2 minutes, stirring occasionally.
Stir the soup, basil and tomatoes in the skillet and heat to a boil. Reduce the heat to low. Cover and cook for 10 minutes or until the vegetables are tender, stirring occasionally.
Place the penne into a large bowl. Add the vegetable mixture and toss to coat. Sprinkle with the cheese.
Ingredients
2 tablespoons olive oil
1 bag (16 ounces) frozen California vegetable blend (broccoli, cauliflower, carrots)(broccoli, cauliflower, carrots), thawed
3 cloves garlic, minced
1 can (10 1/2 ounces) Campbell’s® Condensed Cream of Mushroom Soup
1 teaspoon basil leaves, crushed
1 can (14.5 oz) diced tomatoes, undrained
8 ounces (1/2 of a 1-pound package) penne pasta, cooked and drained
2 tablespoons Parmesan cheese
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