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Recipe Summary

total:
40 mins
Servings:
4
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Ingredients

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Directions

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  • Cook penne according to package directions; drain. Return penne to hot saucepan; cover and keep warm.

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  • Meanwhile, in a large skillet cook and stir carrots in hot olive oil for 5 minutes. Add green beans, green onions, broth, and garlic. Reduce heat and simmer, uncovered, for 3 minutes, stirring occasionally. Stir in squash. Simmer, uncovered, for 4 to 5 minutes or until vegetables are crisp-tender, stirring occasionally.

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  • Toss vegetable mixture, basil, and salt with penne. Sprinkle with almonds, cheese (if desired), and pepper.

Nutrition Facts

284 calories; total fat 9g; saturated fat 1g; polyunsaturated fat 2g; monounsaturated fat 5g; cholesterol 0mg; sodium 375mg; potassium 500mg; carbohydrates 42g; fiber 7g; sugar 3g; protein 12g; vitamin a 583IU; vitamin c 21mg; thiamin 0mg; riboflavin 0mg; niacin equivalents 4mg; vitamin b6 0mg; folate 145mcg; vitamin b12 0mcg; calcium 91mg; iron 3mg.
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