Cooking Directions

• Heat the oil in a 12-inch skillet over medium-high heat. Add the vegetables and garlic and cook for 2 minutes, stirring occasionally.
• Stir the soup, basil and tomatoes in the skillet and heat to a boil.  Reduce the heat to low.  Cover and cook for 10 minutes or until the vegetables are tender, stirring occasionally.
• Place the penne into a large bowl.  Add the vegetable mixture and toss to coat.  Sprinkle with the cheese.

Ingredients

• 2 tablespoons olive oil
• 1 bag (16 ounces) frozen California vegetable blend (broccoli, cauliflower, carrots)(broccoli, cauliflower, carrots), thawed
• 3 cloves garlic, minced
• 1 can (10 1/2 ounces) Campbell’s® Condensed Cream of Mushroom Soup
• 1 teaspoon basil leaves, crushed
• 1 can (14.5 oz) diced tomatoes, undrained
• 8 ounces (1/2 of a 1-pound package) penne pasta, cooked and drained
• 2 tablespoons Parmesan cheese