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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
12 ounces penne or favorite pasta |
2 tablespoons olive oil |
1/2 onion, chopped |
3 garlic cloves, minced |
2 carrots, chopped |
2 small zucchini, chopped |
2/3 cup chopped mushrooms |
1/2 cup chicken or vegetable broth |
1 (14 1/2-ounce) can diced tomatoes |
1 chipotle pepper in adobo sauce |
1/2 teaspoon salt |
1/4 teaspoon freshly ground black pepper |
parmesan cheese |
Directions:
1. Cook pasta according to package directions; drain. Heat oil in a large skillet over medium-high heat; add onion and garlic. Sauté 3 minutes or until tender. Add carrot, zucchini, and mushrooms; cook 12 minutes or until tender. Add broth; cook 4 minutes or until reduced by half. Stir in tomato and chipotle pepper; cook 2 minutes. Stir in salt and black pepper.
2. Process about 1 cup vegetable mixture in a blender or food processor until smooth, stopping to scrape down sides. Stir pureed mixture into remaining vegetable mixture; toss with pasta. Sprinkle with Parmesan cheese.
3. Note: For a children's version, omit the chipotle pepper, and puree the entire vegetable mixture; toss with alphabet-shaped pasta.
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