Creamy Pasta Primavera
"Souper-Easy Meals! Woman's World 5/9/00. No time to chop and stir? Don't wait to order the perfect primavera at a restaurant! Make this mouthwatering version at home in 20 minutes flat with pre-cut frozen veggies and cream of chicken soup for a flavor so authentic, no one will guess your secret!"
- Ready In:
- 20mins
- Ingredients:
- 13
- Serves:
-
4
ingredients
- 8 ounces penne pasta
- 1 (16 ounce) package frozen sugar snap stir-fry mixed vegetables, such as Bird's Eye
- 2 tablespoons butter or 2 tablespoons margarine
- 1 onion, chopped, about 1/2 cup
- 1⁄2 teaspoon dried marjoram
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon pepper
- 1⁄3 cup white wine
- 1 (10 2/3 ounce) can condensed cream of chicken soup
- 1 cup chicken broth
- 1 teaspoon grated lemon zest
- 1⁄4 cup grated parmesan cheese
- 1 tablespoon chopped fresh parsley
directions
- Cook pasta according to package directions, adding vegetables during last 3 minutes of cooking time; drain and set aside.
- In medium pot melt butter over medium heat. Add onion, marjoram, salt and pepper; cook until slightly softened, about 3 minutes. Stir in wine; cook 1 minutes. Stir in soup and broth. Bring to a boil. Remove from heat; stir in zest.
- In large bowl combine soup mixture with reserved pasta mixture; toss to coat. Sprinkle with cheese and parsley.
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RECIPE SUBMITTED BY
JackieOhNo!
Stormville, New York
I didn't start cooking until my early 20's, even though I come from a family of accomplished and admired home cooks. While I grew up watching my Italian grandmother in the kitchen, I remained uninterested in trying anything on my own. As a young lady, I was known for being particularly ignorant in the kitchen, with no idea how to even make a hot dog! All this changed, however, when I got engaged. I realized it was time to let my inherent talents out of the bag. At the time, the New York Times had a weekly column called The 60-Minute Gourmet by Pierre Franey. Each week, I would follow these recipes diligently, and taught myself to cook that way. From there, I began to read cookbooks and consult with relatives on family recipes. At my ripe old age now, I feel I know enough to put together a very pleasing meal and have become accomplished in my own right. Having an Irish father and an Italian mother, I'm glad I inherited the cooking gene (and the drinking one too!). One thing I have learned is that simpler is always better! I always believe cooking fills a need to nurture and show love. After being widowed fairly young and living alone with my dog and cats, I stopped cooking for awhile, since I really had no one to cook for. I made care packages for my grown son occasionally, and like to cook weekly for my boyfriend, so I feel like I am truly back in the saddle!!
