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Ingredients

• ✓ whole wheat penne pasta
• olive oil
• garlic
• chicken breast
• mushroom
• cream of mushroom soup
• water
• garlic salt
• red pepper flakes

Instructions

1. 1 Fill a large pot with lightly salted water and bring to a boil. Stir in penne and return to a boil. Cook pasta uncovered, stirring occasionally, until cooked through but still firm to the bite, about 11 minutes; drain.
2. 2 Cook and stir olive oil and garlic in a large skillet over high heat just until brown and fragrant, about 2 minutes. Add chicken and mushrooms; stir to coat with garlic and olive oil. Cook chicken until no longer pink in the center and the juices run clear, 6 to 8 minutes. Stir in cream of mushroom soup; gradually add 1/2 cup of water about 1 tablespoon at a time, adding enough to make sauce light and creamy.
3. 3 Reduce heat to medium-low heat and gently fold pasta into the chicken and sauce until coated. Add garlic salt and red pepper to taste; remove from heat and serve.

By lepowers

Ingredients

• ✓ whole wheat penne pasta
• pumpkin puree
• chicken broth
• milk
• margarine
• onion powder
• black pepper
• salt
• clove
• nutmeg
• cinnamon
• ground ginger
• parmesan cheese

Instructions

1. 1 Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the penne, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 11 minutes. Drain well in a colander set in the sink.
2. 2 Heat the pumpkin puree, chicken broth, milk, margarine, onion powder, black pepper, salt, cloves, nutmeg, cinnamon, and ginger in a large skillet over low heat until heated through, about 5 minutes. Stir in the drained pasta, and toss with the Parmesan cheese.

By ConnorsMom

Ingredients

• ✓ whole wheat penne pasta
• olive oil
• garlic
• firm tofu
• grape tomato
• parmigiano-reggiano cheese
• basil
• salt
• black pepper

Instructions

1. 1 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, reserving 2 cups of the water.
2. 2 Heat olive oil in a large saucepan over low heat. Cook garlic in hot oil until golden brown, 2 to 3 minutes; add tofu and continue cooking and stirring until browned, about 5 minutes more.
3. 3 Arrange tomatoes in the bottom of the saucepan so the cut sides are down; cook until softened, 2 to 3 minutes. Squeeze the tomatoes with the back of a fork to release their juices.
4. 4 Pour 1 cup reserved water over the tomato mixture; bring to a simmer and cook until the liquid reduces slightly, about 5 minutes. Add more reserved water if the liquid gets too thick.
5. 5 Remove saucepan from heat; add drained penne. Stir cheese and basil through the pasta mixture; season with salt and pepper.

By KatieDB

Ingredients

• ✓ whole wheat penne pasta
• olive oil
• butter
• beef rib eye steak
• shallot
• garlic
• soy sauce
• spinach
• sun-dried tomato pesto
• black olive
• feta cheese
• sunflower kernel
• parsley
• basil

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Add penne and cook, stirring occasionally, until tender yet firm to the bite, 8 to 10 minutes. Drain, toss with olive oil, and keep warm.
2. 2 Meanwhile, melt 1 tablespoon butter in a skillet over medium-high heat. Add rib-eye; sear on both sides until rosy-pink in the center, 7 to 10 minutes depending on thickness. Transfer steak to a cutting board; cut into bite-sized pieces.
3. 3 Melt remaining 1 tablespoon butter in the same skillet. Add shallots and garlic; cook until fragrant, 5 to 10 seconds. Return steak to the skillet; cook to desired doneness, about 5 minutes more. Stir in soy sauce; cook until evaporated, 3 to 5 seconds.
4. 4 Off heat, stir in spinach, pesto, olives, feta cheese, sunflower kernels, parsley, and basil; transfer to a large bowl. Add pasta; toss and serve.

By Polo

Ingredients

• ✓ whole wheat penne pasta
• olive oil
• zucchini
• green bell pepper
• carrot
• mushroom
• onion
• garlic
• tomato
• chicken broth
• parsley
• basil
• oregano
• red pepper flakes
• parmesan cheese
• smoked gouda cheese

Instructions

1. 1 Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Cook pasta in boiling water, stirring occasionally, until tender yet firm to the bite, about 11 minutes. Drain well in a colander set in the sink.
2. 2 Heat olive oil in a skillet over medium heat. Stir in zucchinis, bell pepper, carrots, mushrooms, and onions; cook and stir until onions are softened and translucent, about 5 minutes. Add garlic and cook for 1 minute more. Stir in tomatoes, chicken broth, parsley, basil, oregano, and red pepper flakes.
3. 3 Bring to a boil, then reduce heat to low and simmer until sauce thickens. Stir in pasta and cook until heated through, about 2 minutes. Top with Parmesan and Gouda cheeses to serve.

By Scott Koeneman