| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Veg02 | 6 | servings | |
INGREDIENTS
| 1 | lb | Penne pasta |
| 1/4 | c | Olive oil |
| 1 1/2 | c | Frozen & thawed peas; 1/2 c. less 10 oz |
| ; pk | ||
| 2 | sm | Yellow onions; cut julienned |
| 1 | c | Fresh basil leaves; chopped |
| 1/4 | c | Dry white wine |
| 1 | Lemon; juice of | |
| 1 1/2 | c | Newman's Own All-Natural Diavolo Sauce; or |
| Your favorite | ||
| 1/2 | ts | Crushed red pepper flakes; or more |
| 8 | oz | Fontina cheese; grated |
| Salt; optional | ||
| Parmesan cheese; grated for at table |
INSTRUCTIONS
Bring a large pot of salted water to a boil. Add the penne and cook according to the package directions until tender but firm. Drain well and keep warm. Meanwhile, heat the oil in a lg saute pan over high heat until hot. Add the peas, onions, and basil leaves, and cook, stirring, for 5 minutes. Add the wine and lemon juice, and cook for 3 minutes. Add the sauce and pepper flakes and bring to a simmer, stirring, until hot. Stir in the fontina cheese and cook for barely 30 seconds, until semi-melted. Add the penne to the sauce and toss well. Taste and add salt if needed. Serve at once in heated bowls, sprinkled with parmesan cheese. Serving Ideas : warm breadsticks Recipe by: Newman's Own Cookbook by P. Newman/A.E Hotchner Converted by MM_Buster v2.0l.
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