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Recipe Summary

prep:
25 mins
bake:
20 mins
total:
45 mins
Servings:
6
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a 4- or 4-1/2-quart Dutch oven, cook pasta in 2 to 3 quarts lightly salted, boiling water until the pasta is tender, but still firm. drain well.

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  • Prepare the Parmesan Cream sauce. Return pasta to the Dutch oven, and stir in Parmesan Cream Sauce.

  • In a large skillet, cook red pepper and green onions in sherry and olive oil, uncovered, 3 to 4 minutes or until tender.

  • Add vegetables, herbs and cumin to the skillet. Cook, uncovered, 2 minutes or until tender, stirring frequently.

  • Gently stir vegetables and cherry tomatoes into the pasta mixture in Dutch oven. Toss until just combined. Spread in an ungreased 13x9x2-inch (3-quart rectangular) baking dish and set aside.

  • Bake, uncovered, in a 375 degree oven about 20 minutes or until heated through. Garnish each serving with an herb sprig, if you like. Makes 6 servings.

Nutrition Facts

380 calories; fat 15g; cholesterol 40mg; carbohydrates 44g; insoluble fiber 4g; sodium 284mg.
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