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"My husband and I love pasta and vegetables," relates Gail Cawsey of Geneseo, Illinois. "I created this dish several years ago. It serves as dinner for the two of us or as an impressive side dish when we're entertaining."
This recipe is:
Quick
Nutritional Facts 1 serving (1 cup) equals 143 calories, 8 g fat (4 g saturated fat), 22 mg cholesterol, 196 mg sodium, 17 g carbohydrate, 2 g fiber, 3 g protein.
Originally published as Vegetarian Penne in Quick Cooking May/June 2005, p47
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Reviewed on Jan. 12, 2012 by afl1901
This dish is excellent. My family requests it every week. Wouldn't change a thing!
Reviewed on Aug. 31, 2011 by katlaydee3
This is delicious. I doubled the thyme and everyone loved it.
Reviewed on Aug. 14, 2011 by rkj620
This is an easy meal to make. It is light with a lot of great taste for the summer. Thumbs up.
Reviewed on Aug. 11, 2011 by pepper6
This recipe is absolutely delicious! I added some chopped bell peppers and since I ran out of thyme, I added some tarragon. Wonderful!
Reviewed on Jul. 12, 2011 by whitneydot
This was so delicious! I omitted the parsley and doubled the cream and mushrooms. A wonderful addition to my meatless monday recipe collection!
Reviewed on Mar. 31, 2011 by PadFan
I made this using 1/2 C. fat-free half-and-half instead of the cream, and it was still really good!
Reviewed on Sep. 29, 2010 by anc717
My husband and I both loved this. Followed recipe to the T and sprinkled with red pepper flakes at the table to add a little kick. Delicious!!
Reviewed on Sep. 04, 2010 by Penelope847
Very tasty, simple to prepare and everyone loved it!
Reviewed on Sep. 02, 2010 by mrstierney
I doubled the cream and left out the garlic. Added some red peppers to the veggies. And added parmesan cheese to the sauce. Very good! Even the kids gobbled it down!
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