Quinoa Penne with Sa­vory Tomato-Basil Sauce

Riverbank News - - NEWS -

Prep time: 10 min­utes Cook time: 8-10 min­utes Serv­ings: 6

12 ounces (about 5 cups) un­cooked quinoa penne pasta

2 ta­ble­spoons olive oil

1 large shal­lot, chopped

4 cloves gar­lic, thinly sliced

1/4 cup oil-packed sun­dried toma­toes, drained and chopped

1/2 tea­spoon smoked pa­prika

1 jar (24 ounces) RAGÚ Sim­ply Chunky Gar­den Vegetable Pasta Sauce

1 1/4 cups tightly packed fresh basil leaves, chopped, di­vided

Cook pasta as di­rected on pack­age.

In large skil­let over medium heat, heat oil. Add shal­lots; cook 5-7 min­utes, or un­til lightly browned, stir­ring fre­quently. Add gar­lic, toma­toes and pa­prika; cook and stir 1 minute. Stir in sauce and basil, re­serv­ing small amount of basil for gar­nish.

Drain pasta; add to sauce mix­ture. Mix well. Cook 1-2 min­utes un­til heated through. Sprin­kle with re­served basil be­fore serv­ing.

Tip: For ex­tra pro­tein, add 1 pound sliced, grilled chicken when stir­ring in pasta.

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