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Creamy Parmesan Penne Recipe

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"This dish is excellent as a side dish to farmer-style sausage or schnitzel," writes Wendy Nuis of Stokes Bay, Ontario. The creamy sauce is accented by a sprinkling of Parmesan cheese.

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Creamy Parmesan Penne Recipe

Prep/Total Time: 25 min.

Yield: 1 Servings

20 5 25

Ingredients

1/2 cup uncooked penne pasta
2 teaspoons all-purpose flour
3/4 teaspoon chicken bouillon granules
1/4 teaspoon garlic powder
1/4 teaspoon dried parsley flakes
Dash dried oregano
Dash pepper
2 small fresh mushrooms, chopped
2 tablespoons chopped onion
1-1/2 teaspoons diced sweet red pepper
1-1/2 teaspoons olive oil
1/3 cup 2% milk
2 tablespoons shredded Parmesan cheese

Directions

Cook pasta according to package directions. Meanwhile, in a small bowl, combine the flour, bouillon, garlic powder, parsley, oregano and pepper.
In a small nonstick skillet, saute the mushrooms, onion and red pepper in oil until tender. Stir in flour mixture. Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in Parmesan cheese. Drain pasta; add to mushroom mixture and stir to coat. Yield: 1 serving.

Nutritional Facts 1 cup (prepared with reduced-sodium bouillon) equals 314 calories, 12 g fat (4 g saturated fat), 13 mg cholesterol, 447 mg sodium, 39 g carbohydrate, 2 g fiber, 13 g protein.

Originally published as Creamy Parmesan Penne in Cooking for 2 Summer 2008, p22

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Reviews for Creamy Parmesan Penne (5)

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Creamy Parmesan Penne

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Reviewed on Aug. 09, 2010 by grensrud

This is fantastic. I left out the red peppers because I didn't have any on hand, and added some grilled chicken breasts. I also used skim milk to save on some calories and because I didn't have any shredded parm. cheese I just sprinkled some grated over the top. Yum!