Italian Penne with Veggies
6 Green, 6 Blue, and 6 Purple points per serving.
Makes: 4 servings
Calories: 215
Ingredients
- 4 ounces Protein Plus penne pasta
- Water for cooking the penne pasta
- Cooking spray
- 1 zucchini, halved and sliced (approximately 2 cups)
- 1 small red onion, chopped (approximately 1 cup)
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 3 garlic cloves, minced
- 1 cup cherry tomatoes, sliced
- 3 tablespoons Olive Garden light Italian dressing
- 1 tablespoon Parmesan cheese
- 1 cup reduced-fat shredded mozzarella cheese
Instructions
- Cook penne pasta according to the directions on the package. Once cooked, drain the pasta.
- Meanwhile, in a large skillet sprayed with cooking spray and set over medium heat, sauté the zucchini and red onion. Sprinkle with salt and pepper and sauté 4-5 minutes, or until onions are tender, mixing half-way through.
- Add garlic and tomatoes and cook 1 minute longer.
- Mix in Italian dressing and Parmesan cheese, along with the cooked and drained pasta.
- Top with the mozzarella cheese, cover, and simmer 2-3 minutes, or until the cheese is melted.