Veggie Penne

By kspurlock

Ingredients

• 2 cupssliced carrots
• 1 can (15 ounces)diced tomatoes with basil, oregano, and garlic or 15 ounces tomato sauce
• 8 ouncesdried multigrain penne pasta
• 2 tablespoonsfinely shredded Parmesan cheese

Details

Servings 4
Preparation time 10mins
Cooking time 20mins

Preparation

Step 1

1. Cook the carrots in lightly salted boiling water in a covered saucepan for 10 minutes or until they're tender. Use a food processor to puree both the carrots and the tomatoes/

2. Meanwhile, cook pasta according to package directions; drain and return to pan. Add tomato sauce and heat through on medium. Serve with Parmesan.