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.
2 tablespoons olive oil1 bag (16 ounces) frozen California vegetable blend (broccoli, cauliflower, carrots)(broccoli, cauliflower, carrots), thawed3 cloves garlic, minced1 can (10 1/2 ounces) Campbell’s® Condensed Cream of Mushroom Soup1 teaspoon basil leaves, crushed1 can (14.5 oz) diced tomatoes, undrained8 ounces (1/2 of a 1-pound package) penne pasta, cooked and drained2 tablespoons Parmesan cheese
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