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Ingredients

Directions

  • Heat a large pot of lightly salted water to boiling. Cook pasta as package directs; drain.

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  • Meanwhile, heat olive oil in a large skillet over medium-high heat. Sauté zucchini and squash for 5 minutes until softened and pan contains some liquid. Stir in cherry tomatoes, heavy cream, dried dill, salt and pepper. Continue to cook for 3 minutes. Remove from heat, and toss with cooked penne and goat cheese. Serve warm. Makes 6 servings.

Nutrition Facts

501 calories; 23 g total fat; 56 mg cholesterol; 215 mg sodium. 60 g carbohydrates; 16 g protein;

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