Friday, October 29, 2010

Veggie Penne

I got the idea for this recipe from an email of parenting tips. Blake and I have added/changed a few things, so here is the new improved veggie pasta dish.

2 1/2  cups sliced carrots (3 large carrots)
1  can (15 ounces) diced tomatoes with basil, oregano, and garlic (undrained)
1 small can tomato sauce
1 can corn (drained)
1/4 tsp. garlic salt
1/2 tsp. Italian seasoning
16  ounces multigrain penne pasta
2  tablespoons finely shredded Parmesan cheese

1. Cook the carrots in lightly salted boiling water in a covered saucepan for 10 minutes or until they're tender. Drain and set aside. Put tomatoes and corn in saucepan and add garlic salt and Italian seasoning and heat through. Use a food processor or potato masher to puree/mash the carrots. Add carrots to tomatoes and corn and stir.

2. Meanwhile, cook pasta according to package directions; drain and combine w/ tomato sauce in a large bowl. Serve with Parmesan.


Kay Hinton said...

That sounds yummy. So the carrot puree kind of becomes part of the sauce?

Shonna said...

Yep. It adds color and yumminess too. (I just created my own new word, or did I?)