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Autumn Pasta Toss

  • Prep Time: 10 Minutes (Total Time: 30 Minutes)
  • Serving Size: 8
  • 1 pound Penne Pasta, Uncooked
  • 1/2 cup GOOD SEASONS Italian Vinaigrette With Extra Virgin Olive Oil Dressing
  • 1 Small Onion, Chopped
  • 1 pound Butternut Squash, Peeled, Cut Into Three Fourth Inch Pieces
  • 6 ounces Shiitake Mushrooms, Stems Removed, Caps Thinly Sliced
  • 3/4 pound Brussels Sprouts, Trimmed, Quartered
  • 1 cup Chicken Stock
  • 1/2 cup KRAFT Shredded Parmesan, Romano, And Asiago Cheeses, Divided
  • COOK pasta as directed on package.

    MEANWHILE, heat dressing in large skillet with tight-fitting lid on medium-high heat. Add onions and squash; cook 5 min., stirring frequently. Stir in mushrooms and Brussels sprouts; cook an additional 5 min., stirring frequently. Add chicken stock; stir until well blended. Bring to boil. Reduce heat to medium-low; cover. Simmer 5 min. or until vegetables are tender.

    DRAIN pasta; place in large serving bowl. Add vegetable mixture and 1/4 cup of the cheese; toss lightly. Sprinkle with remaining cheese. Serve warm.


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