Creamy Roasted Garlic and Tomato Quinoa Penne
This Creamy Roasted Garlic and Tomato Quinoa Penne is a healthier pasta dish you can feel good about serving your family.
Servings 6
Calories 205kcal
Ingredients
- 8 ounces quinoa penne or pasta of choice
- 1 cups baby peas thawed
- Olive Oil Spray
- 2 cloves garlic minced
- 2 cups Creamy Garlic Tomato Soup
- 4 ounces seasoned goat cheese optional (for vegan alternative topping with nut cheese or walnuts would be nice)
Instructions
- Cook pasta according to package directions, adding in peas the last two minutes of cooking. (If using Ancient Harvest Penne I recommend no more than 7 minutes.)
- Meanwhile, spray a medium saucepan with oil and heat to medium. Add garlic and cook for 30 seconds. Add soup and heat until warm. Reduce heat to low and add goat cheese. Stir until melted.
- Drain pasta and reserve ½ cup of water. Add pasta to sauce and use water to thin as desired. Serve immediately.
Notes
Vegan option is available.
Nutrition
Calories: 205kcal | Carbohydrates: 34g | Protein: 7g | Fat: 4g | Saturated Fat: 2g | Cholesterol: 8mg | Sodium: 70mg | Potassium: 58mg | Fiber: 1g | Sugar: 1g | Vitamin A: 380IU | Vitamin C: 10mg | Calcium: 34mg | Iron: 0.7mg