Ingredients
- 16 ounces Dreamfields™ penne rigate (one box)
- 2 tablespoons olive oil
- ¼ cup chopped red onion
- 2 cloves garlic, minced
- 1 teaspoon crushed red pepper flakes
- 8 ounces fresh mushrooms, sliced
- ¼ cup chopped fresh basil
- ¼ cup chopped fresh parsley
- 1 (8-ounces) jar roasted pepper strips, drained
- 1 cup prepared Alfredo sauce
- 1 cup freshly grated Parmesan cheese
Make it step by step
- In a large skillet over medium-high heat, heat olive oil and sauté onion, garlic and pepper flakes in olive oil for 5 minutes or until golden.
- Stir in mushrooms, basil and parsley.
- Cook 5 minutes.
- Add roasted pepper strips.
- Stir in alfredo sauce and bring to a boil.
- Lower the heat and simmer for 10 minutes.
- Meanwhile, cook the pasta according to package directions; drain well.
- Toss pasta in a bowl with sauce ingredients and top with fresh parmesan cheese.
Nutrition and portions
Nutrition estimates and Zone blocks are not available for this recipe.
Ingredient substitutions and portion changes need a new calculation.
Recipe source
Adapted from Recipes Wiki by Recipes Wiki contributors, under CC BY-SA 3.0. Formatting adapted; listed quantities and instructions are retained from the source.
Contributor history and attribution
Cook times in the method are source guidance, not a record of testing in our kitchen. Check food temperatures and ingredient labels when cooking.