Penne Rigate all Tricolore

Penne Rigate with Roasted Red Pepper Sauce (Penne Rigate all Tricolore)

Serves 6 By Chef Antonio Cecconi

Spicy and creamy, this sauce is made up of ingredients that have all the colors of the Italian flag.

16 ounces Dreamfields Penne Rigate (one box) 2 tablespoons olive oil 1/4 cup chopped red onion 2 cloves garlic, minced 1 teaspoon crushed red pepper flakes 8 ounces fresh mushrooms, sliced 1/4 cup chopped fresh basil 1/4 cup chopped fresh parsley 1 (8-ounces) jar roasted pepper strips, drained 1 cup prepared Alfredo sauce 1 cup freshly grated Parmesan cheese

In a large skillet over medium-high heat, heat olive oil and saut� onion, garlic and pepper flakes in olive oil for 5 minutes or until golden. Stir in mushrooms, basil and parsley. Cook 5 minutes. Add roasted pepper strips. Stir in Alfredo sauce and bring to a boil. Lower the heat and simmer for 10 minutes.

Meanwhile, cook the pasta according to package directions; drain well. Toss pasta in a bowl with sauce ingredients and top with fresh Parmesan cheese. Nutritionals per serving - 6 servings: CALORIES: 245 PROTEIN: 10 g CARBOHYDRATES: 7 g FAT: 17 g SATURATED FAT: 9 g CHOLESTEROL: 43 mg SODIUM: 1010 mg DIETARY FIBER: 2 g http://www.dreamfieldsfoods.com/penne-tricolor.html

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