Using frozen veggies and cream of mushroom soup ensure that this flavorful dish is as easy as it is good!
cost per recipe: $5.27
The price is determined by the national average.
tablespoons olive oil
bag (16 ounces) frozen California vegetable blend (broccoli, cauliflower, carrots)(broccoli, cauliflower, carrots), thawed
cloves garlic, minced
can (10 1/2 ounces) Campbell’s® Condensed Cream of Mushroom Soup or Campbell's® Condensed 98% Fat Free Cream of Mushroom Soup
teaspoon basil leaves, crushed
can (14.5 oz) diced tomatoes, undrained
ounces (1/2 of a 1-pound package) penne pasta, cooked and drained
tablespoons Parmesan cheese
Heat the oil in a 12-inch skillet over medium-high heat. Add the vegetables and garlic and cook for 2 minutes, stirring occasionally.
Stir the soup, basil and tomatoes in the skillet and heat to a boil. Reduce the heat to low. Cover and cook for 10 minutes or until the vegetables are tender, stirring occasionally.
Place the penne into a large bowl. Add the vegetable mixture and toss to coat. Sprinkle with the cheese.