Creamy Pasta Primavera

• 8 ounces penne pasta
• 1 (16 ounce) packagefrozen sugar snap stir-fry mixed vegetables, such as Bird's Eye
• 2 tablespoons butter or 2 tablespoons margarine
• 1 onion, chopped, about 1/2 cup
• 12 teaspoon dried marjoram
• 12 teaspoon salt
• 14 teaspoon pepper
• 13 cup white wine
• 1 (10 2/3 ounce) can condensed cream of chicken soup
• 1 cup chicken broth
• 1 teaspoon grated lemon zest
• 14 cup grated parmesan cheese
• 1 tablespoon chopped fresh parsley

1. Cook pasta according to package directions, adding vegetables during last 3 minutes of cooking time; drain and set aside.
2. In medium pot melt butter over medium heat.
3. Add onion, marjoram, salt and pepper; cook until slightly softened, about 3 minutes.
4. Stir in wine; cook 1 minutes.
5. Stir in soup and broth.
6. Bring to a boil.
7. Remove from heat; stir in zest.
8. In large bowl combine soup mixture with reserved pasta mixture; toss to coat.
9. Sprinkle with cheese and parsley.

penne pasta, mixed vegetables, butter, onion, marjoram, salt, pepper, white wine, condensed cream, chicken broth, lemon zest, parmesan cheese, parsley

Taken from www.food.com/recipe/creamy-pasta-primavera-294628 (may not work)