Time: 30 minutes
Prep Pointer: You can use any short pasta you have on hand for this dish, such as large elbows or rotini, instead of the penne pasta.
Serve with Chopped Tricolor Salad: Combine 2 tablespoons extra-virgin olive oil, 2 tablespoons white wine vinegar, 1 teaspoon minced garlic, ½ teaspoon sugar, ¼ teaspoon kosher salt, and ¼ teaspoon freshly ground black pepper in a large bowl, stirring with a whisk. Add 2 cups thinly sliced baby spinach leaves, 1½ cups thinly sliced romaine lettuce, and 1 cup thinly sliced radicchio; toss to coat. Let stand 10 minutes before serving. SERVES 4 (serving size: 1¼ cups) CALORIES 74; FAT 6.8g (sat 1g); SODIUM 143mg
View Recipe: Caprese Mac and Cheese