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Nutritional Information
Calories 385
Fat 36.6g
Cholesterol 0.0mg
Sodium 266mg
Carbohydrates 14.3g
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Penne Rigati with Peppers and Broccoli
Ingredients
16 ounces of Barilla Penned Rigati pasta, cooked and drained (aisle # 8 )
1 tablespoon pure olive oil (aisle # 11)
2 cloves garlic, minced (produce department)
1 head fresh broccoli florets (produce department)
1 28 ounce can Progresso Italian Style tomatoes, chopped (aisle # 8)
1 can Progresso 10 ounce artichoke hearts in brine, drained (aisle # 8)
1 large red pepper, cut and diced finely (produce department)
1 large green pepper, cut and diced finely (produce department)
10 fresh basil leaves, ripped or shredded (produce department)
Directions
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1. Prepare pasta according to package instructions.; drain and set aside.
2. Saute' garlic and broccoli in olive oil in a large non-stick skillet until tender.
3. Add remaining ingredients; simmer about 10 minutes.
4. Toss with hot cooked pasta; serve.
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Servings
Serves 4
Time To Cook
Total Cooking time: 20 minutes.
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