PENNE PRIMAVERA RECIPES

Steps:

• Preheat the oven to 325 degrees F (165 degrees C). Butter a 9x13-inch baking pan.
• Bring a large pot of lightly salted water to a boil. Add penne and cook, stirring occasionally, for 9 minutes.
• While pasta cooks, place cream cheese into a medium saucepan over medium heat. Add 1/2 of the Italian salad dressing, mayonnaise, sour cream, and milk. Whisk until creamy and melted, 3 to 4 minutes. Add 1/2 of the Parmesan cheese; whisk cheese sauce again until creamy, 3 to 4 minutes. Reduce heat to low.
• Place spinach in a microwave-safe bowl and microwave on high power until soft, about 2 minutes. Transfer to a cutting board and chop.
• Heat oil in a skillet over medium-high heat. Add mushrooms, onion, and garlic; saute until soft, 5 to 7 minutes. Reduce heat to low and keep warm.
• Drain the pasta, rinse the pot, and return pasta to the clean pot.
• Stir cheese sauce into pasta until coated. Add cooked spinach and onion mixture; stir. Add red bell pepper and remaining Italian dressing. Season with paprika, salt, and pepper. Stir well. Pour into the prepared baking pan. Top with remaining Parmesan cheese.
• Bake in the preheated oven until bubbly and cheese is melted, about 30 minutes.

Steps:

• Bring a large pot of lightly salted water to a boil; add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes. Drain.
• Heat olive oil in a large skillet over medium heat-high heat; saute asparagus and carrots until tender yet firm to the bite, about 5 minutes. Add tomatoes and garlic; saute until garlic is fragrant, about 1 minute.
• Stir Parmesan cheese, cream, and black pepper into vegetable mixture until cheese melts and sauce is smooth, 2 to 3 minutes. Add pasta to sauce and toss to coat.