Drain and set aside. Step 6: In a large bowl, combine penne, 3 cup shredded cheese, tomato sauce, peas and roasted vegetables. Mix gently until evenly coated with sauce.

Pour the pasta into the oven proof dish with the vegetables and stir ensuring all of the juices coat the penne. You can add a little more olive oil if you wish. Stir in the parsley and chives and ...

Penne pasta – is one of my favorites and the best ... Fresh tomatoes – when in season, they are the most flavorful of all ...

Recipe contributor Judy Armstrong, Prairieville, Louisiana Garlicky summer vegetables practically ... perfectly coating the ...

Penne pasta tossed with parboiled vegetables and a flavorsome tomato sauce. Topped with cottage cheese, Parmesan cheese and nutritious bean sprouts.

extra-virgin olive oil and vegetables, it will pack in a good amount of protein and fiber, creating a balanced meal that's great for your nutrition and gut health," he said. Pictured is pasta penne ...

When I found out Ina Garten had a penne pasta with five cheeses, I knew I had to try it. The dish combines Gorgonzola, ...

There's nothing wrong with an easy pasta dish, but if your basic combo of noodles and sauce is feeling stale, quickly amp it ...

Ratatouille, the classic vegetable stew of Provence ... and parsley. I use it as a pasta sauce, tossing it with cooked penne before garnishing it with olive oil, olives, grated Parmesan cheese, and ...

Stir-fry for a couple of minutes. Taste for salt and pepper - be careful with the salt if your vegetable stock was salty! Meanwhile, cook the pasta until "al dente" and drain. Add the pasta to the ...