Veggie Penne

• 2 cups sliced carrots
• 1 can diced tomatoes with basil, oregano, and garlic
• 8 ounces dried multi-grain penne pasta
• 2 tablespoons parmesan cheese

1. Cook carrots in lightly salted boiling water in a covered saucepan for 10 minutes or until tender used food processor to puree both carrots and tomatoes.
2. Meanwhile cook pasta according to directions on package; drain and return to pan.
3. Add tomatoe sauce and heat pasta through on medium.
4. Serve with Parmesan cheese.

carrots, tomatoes, multigrain penne pasta, parmesan cheese

Taken from www.food.com/recipe/veggie-penne-376487 (may not work)