Creamy Parmesan Penne Recipe

4.5 5 7
Creamy Parmesan Penne Recipe
Creamy Parmesan Penne Recipe photo by Taste of Home
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Creamy Parmesan Penne Recipe

Read Reviews
4.5 5 7
Publisher Photo
"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.
MAKES:
1 servings
TOTAL TIME:
Prep/Total Time: 25 min.
MAKES:
1 servings
TOTAL TIME:
Prep/Total Time: 25 min.

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

Nutritional Facts

1-1/4 cups: 314 calories, 12g fat (4g saturated fat), 13mg cholesterol, 447mg sodium, 39g carbohydrate (7g sugars, 2g fiber), 13g protein.

  • 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
  1. Cook pasta according to package directions. Meanwhile, in a small bowl, combine the flour, bouillon, garlic powder, parsley, oregano and pepper.
  2. 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.
Originally published as Creamy Parmesan Penne in Cooking for 2 Summer 2008, p22

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Reviews forCreamy Parmesan Penne

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grensrud User ID: 4501110 113601
Reviewed Aug. 9, 2010

"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!"

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cmcantu712 User ID: 4379395 98223
Reviewed Mar. 11, 2010

"Sorry guys my computer was being silly but this is definitely a 5 Star dish!!"

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cmcantu712 User ID: 4379395 98216
Reviewed Mar. 11, 2010

"My husband loved this one!!"

MY REVIEW
Anduinriver User ID: 3070096 145189
Reviewed Jan. 3, 2010

"I leave out the mushrooms and add chicken. This is a wonderfully, quick recipe that can be doubled easily to serve more."

MY REVIEW
mariposa767 User ID: 1061551 65693
Reviewed Jun. 4, 2009

"I added some cooked chicken to this recipe and it turned out great."

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