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Penne Rigate and Chunky Vegetable Ragu
Prep time: 15 minutes Cook time: 25 minutes Serves: 6
Ingredients
- Freshly shredded Parmesan cheese, optional
- 1 (24-ounce) jar Prego® Heart Smart Ricotta Parmesan Italian Sauce
- 8 oz Weis From the Field Sliced White or Baby Portabella Mushrooms, coarsely chopped
- 1 medium zucchini, cut into thin strips
- 1 small red onion, cut into thin strips
- 1 medium carrot, cut into thin strips
- 1 Tbsp. Pompeian® OlivExtra® Plus Omega-3 DHA Canola and Extra Virgin Olive Oil
- 1 (13.25-ounce) box Ronzoni ® Healthy Harvest ® Penne Rigate
Instructions
Prep time: 15 minutes
Cook time: 25 minutes
Serves: 6
- In large skillet, over medium-high heat, saute carrot, onion, zucchini and mushrooms in olive oil until tender, stirring occasionally.
- Add pasta sauce; simmer 20 minutes.
- Meanwhile, cook pasta according to package instructions; drain and top with vegetable ragù.
- Garnish with freshly grated Parmesan cheese, if desired.
