Ingredients

• 1 , 12 ounce
• 2 tablespoons olive oil
• 1 zucchini , sliced
• 1 red bell pepper , sliced
• 1 cup sliced fresh mushrooms
• 6 ounces frozen chopped spinach , thawed and drained
• 2 tomatoes , chopped
• 3 cups vegetable broth
• 7 ounces sour cream
• 1 tablespoon tomato paste
• salt and freshly ground black pepper to taste
• 2 tablespoons finely chopped fresh parsley
• 2 tablespoons finely chopped fresh 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, about 11 minutes.
2. 2 Heat olive oil in a large skillet over medium heat. Add zucchini, bell pepper, mushrooms, spinach, and tomatoes. Cook and stir until vegetables have softened, 3 to 4 minutes. Add broth, sour cream, and tomato paste and stir to combine. Season with salt and pepper. Bring to a boil and remove from heat. Drain penne and mix into the sauce. Stir in parsley and basil.

Nutrition per serving