Tender chunks of roasted zucchini are tossed with penne pasta and a creamy cheese sauce to make this easy pasta dish for four.
What You Need
Original recipe yields 4 servings
1 each zucchini and yellow squash, cut into 1-inch chunks
2 cloves garlic, minced
1/4 tsp. crushed red pepper
1 Tbsp. olive oil
1 cup penne pasta, uncooked
1/2 cup KRAFT Shredded Parmesan Cheese
1/2 cup BREAKSTONE'S or KNUDSEN Sour Cream
1/4 cup chopped fresh basil
2 Tbsp. milk
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Let's Make It
Heat oven to 400°F.
Combine vegetables, garlic, crushed pepper and oil; spread onto rimmed baking sheet. Bake 25 min.
Meanwhile, cook pasta as directed on package, omitting salt.
Drain pasta. Combine remaining ingredients in large bowl. Add pasta and vegetables; toss to evenly coat.
A serving of this pasta makes a great accompaniment to 3 oz. of cooked turkey, chicken or pork.
Prepare recipe as directed; cool. Refrigerate several hours or until chilled before serving.
Add chopped cooked chicken to pasta mixture before serving.
Calories From Fat
% Daily Value*
Total Fat 13g
Saturated Fat 6g
Trans Fat 0g
Total Carbohydrates 24g
Dietary Fibers 2g
* Percent Daily Values are based on a 2,000 calorie diet.
4 servings, about 1 cup each
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.