This recipe is inspired by the region of Campania in Italy.
What do I need ?
Original recipe yields 8 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
1 Tbsp. extra virgin olive oil
1 cup sliced fresh mushrooms
3/4 cup finely chopped onions
2 cloves garlic, minced
1 jar (650 mL) Classico di Capri Sun-Dried Tomato Pasta Sauce
1-1/2 tsp. dried Italian seasoning
1-1/2 cups each small broccoli and cauliflower florets
1/2 cup chopped yellow peppers
1 jar (170 g) marinated artichoke hearts, drained, chopped
440 g capellini, uncooked
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How do I make it ?
Heat oil in large deep skillet on medium heat. Add mushrooms and onions; cook 3 to 4 min. or until softened, stirring frequently and adding garlic for the last minute.
Stir in pasta sauce, Italian seasoning, remaining vegetables and artichokes; cover. Simmer on medium-low heat 15 to 20 min. or until broccoli and cauliflower are tender, stirring occasionally.
Meanwhile, cook pasta as directed on package, omitting salt.
Drain pasta. Serve topped with pasta sauce mixture.
Kraft Kitchen Tips!
Sprinkle each serving with 1 Tbsp. Kraft 100% Parmesan Shredded Cheese.
Calories From Fat
% Daily Value
Total fat 5 g
Saturated fat 1 g
Cholesterol 0 mg
Sodium 340 mg
Total carbohydrate 53 g
Dietary fibre 6 g
Sugars 7 g
Protein 11 g
8 servings, 1/8 recipe each
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.