Veggie Penne

Cooked carrots are blended with canned tomatoes to make a simple sauce for pasta in this meatless meal.

Veggie Penne
Servings: 4 Prep 10 mins Cook 10 mins


  • 2 cups sliced carrots
  • 1 can (15 ounces) diced tomatoes with basil, oregano, and garlic or 15 ounces tomato sauce
  • 8 ounces dried multigrain penne pasta
  • 2 tablespoons finely shredded Parmesan cheese

Make It

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.

Nutrition Facts

Servings Per Recipe: 4; Amount Per Serving: cal. (kcal): 269, Fat, total (g): 2, carb. (g): 51, fiber (g): 7, pro. (g): 12, sodium (mg): 390, calcium (mg): 111, iron (mg): 3, Percent Daily Values are based on a 2,000 calorie diet.