Vegetables lightly sauteed and coated in a delicate, savory cream sauce made with Campbell's® Healthy Request® Cream of Mushroom Soup.
- Total time:
45 minutes
- Servings:
16
|
Ingredient
|
Weight
|
Measure
|
|
whole grain penne pasta , uncooked |
15.0 oz. |
0 |
|
Campbells® Healthy Request® Condensed Cream of Mushroom Soup , 50 oz ea |
|
1 can |
|
non fat milk |
|
6 cup |
|
garlic , minced |
1.0 oz. |
2 tbsp. |
|
Italian seasoning , crushed |
|
1 tbsp. |
|
red bell pepper , julienne |
7.0 oz. |
2 cup |
|
carrot , peeled, julienne |
8.0 oz. |
2 cup |
|
broccoli , florets |
16.0 oz. |
8 cup |
|
zucchini , hallved, sliced |
8.0 oz. |
2 cup |
|
yellow squash , halved, sliced |
8.0 oz. |
2 cup |
|
cherry tomatoes , halved |
8.0 oz. |
2 cup |
|
kosher salt |
|
1 tsp. |
|
Parmesan cheese , grated |
3.0 oz. |
0.75 cup |
1. Prepare pasta according to package directions. Reserve.
CCP: Hold for hot service at 140°F or higher until needed.
2. Meanwhile, in a large rondeau or tilt skillet, whisk together Campbell’s® Healthy Request® Condensed Cream of Mushroom Soup, milk, garlic, and Italian herbs until smooth. Heat over medium heat until warm. Add bell peppers, carrots and broccoli. Cook for 5–6 minutes, or until slightly tender. Add zucchini and squash. Cook for 4–5 minutes, or until tender-crisp. Stir in cherry tomatoes. Cook for 2 minutes. Simmer for an additional 3–5 minutes, then add salt and Parmesan cheese. Add cooked pasta and mix to combine.
CCP: Heat to a minimum internal temperature of 165°F for 1 minute.
CCP: Hold for hot service at 140°F or higher until needed.
3. To Serve, using one 8 oz. and one 2 oz. spoodle, portion 1-1/4 cups onto a serving plate. Serve immediately.
Vegetables lightly sauteed and coated in a delicate, savory cream sauce made with Campbell's® Healthy Request® Cream of Mushroom Soup.
-
Total time:
45 minutes
-
Servings:
16
|
Ingredient
|
Weight
|
Measure
|
|
whole grain penne pasta , uncooked |
15.0 oz. |
0 |
|
Campbells® Healthy Request® Condensed Cream of Mushroom Soup , 50 oz ea |
|
1 can |
|
non fat milk |
|
6 cup |
|
garlic , minced |
1.0 oz. |
2 tbsp. |
|
Italian seasoning , crushed |
|
1 tbsp. |
|
red bell pepper , julienne |
7.0 oz. |
2 cup |
|
carrot , peeled, julienne |
8.0 oz. |
2 cup |
|
broccoli , florets |
16.0 oz. |
8 cup |
|
zucchini , hallved, sliced |
8.0 oz. |
2 cup |
|
yellow squash , halved, sliced |
8.0 oz. |
2 cup |
|
cherry tomatoes , halved |
8.0 oz. |
2 cup |
|
kosher salt |
|
1 tsp. |
|
Parmesan cheese , grated |
3.0 oz. |
0.75 cup |
1. Prepare pasta according to package directions. Reserve.
CCP: Hold for hot service at 140°F or higher until needed.
2. Meanwhile, in a large rondeau or tilt skillet, whisk together Campbell’s® Healthy Request® Condensed Cream of Mushroom Soup, milk, garlic, and Italian herbs until smooth. Heat over medium heat until warm. Add bell peppers, carrots and broccoli. Cook for 5–6 minutes, or until slightly tender. Add zucchini and squash. Cook for 4–5 minutes, or until tender-crisp. Stir in cherry tomatoes. Cook for 2 minutes. Simmer for an additional 3–5 minutes, then add salt and Parmesan cheese. Add cooked pasta and mix to combine.
CCP: Heat to a minimum internal temperature of 165°F for 1 minute.
CCP: Hold for hot service at 140°F or higher until needed.
3. To Serve, using one 8 oz. and one 2 oz. spoodle, portion 1-1/4 cups onto a serving plate. Serve immediately.
