Nutritional Info

Nutrition Facts

Serving Size 1 (162g)

Calories 268
Calories from Fat 149 (56%)
Amount Per Serving %DIV
Total Fat 16.6g 26%
Saturated Fat 8.8g 44%
Monounsaturated Fat 6.2g
Polyunsaturated Fat 1.6g
Trans Fat 0.0g
Cholesterol 54.2mg 18%
Sodium 191.6mg 8%
Potassium 160.5mg 3%
Total Carbohydrate 22.9g 8%
Dietary Fiber 1.7g 7%
Sugars 20.1g
Protein 6.6g 13%

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Recipe Description
The colorful array of yellow, red and green vegetables makes this a pretty choice for a "company" dish. As long as you maintain a variety of color, feel free to substitute yellow summer squash for zucchini, red or green bell pepper for yellow, and so on.
Prep time
20 min
Cook time
35 min
Ready In
55 min


Serves Tool

Serves To:USMetric
8 Ounce(oz)  uncooked penne or mostaccioli (tube shaped pasta)
1   zucchini, cut in half lengthwise, thinly sliced
1   yellow bell pepper, diced
2 Teaspoon(t)  margarine
1/2 Cup(c)  onion, chopped
2 Clove(clv)  garlic, minced
2 Cup(c)  fresh spinach, firmly packed and shredded
4   italian plum tomatoes, sliced 1/4 inch thick
1 Cup(c)  whipping cream
1/4 Cup(c)  dry sherry or chicken broth
1 Teaspoon(t)  prepared mustard
1/2 Teaspoon(t)  salt
1/4 Cup(c)  parmesan cheese, grated


Cook penne to desired doneness as directed on package, adding zucchini and bell pepper during last 4 minutes of cooking time. Drain and cover to keep warm. Meanwhile, melt margarine in large nonstick skillet over medium heat. Add onion and garlic. Cook and stir 4 to 6 minutes, or until onion is tender. Add spinach and tomatoes. Cook and stir 1 to 2 minutes, or until spinach is wilted. Add cream, sherry, mustard and salt. Mix well. Cook 10 to 15 minutes or until slightly thickened, stirring occasionally. To serve, arrange cooked penne and vegetables on serving plate. Top with cream sauce. Sprinkle with Parmesan cheese.

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