Penne with Vegetables and Kielbasa

Ingredients

6 oz. (2 cups) uncooked penne pasta (tube-shaped pasta)
1 medium red bell pepper, cut into 1-inch pieces
1 small onion, cut into thin wedges
1 (9 oz.) pkg. frozen sugar snap peas
1/2 lb. kielbasa, sliced
1/2 cup milk
8 oz. Velveeta, cubed

Directions

Cook penne as directed on package. Drain; cover to keep warm. Meanwhile, heat 12-inch nonstick skillet or Dutch oven over medium-high heat until hot. Add bell pepper, onion and sugar snap peas; cook 4-5 minutes or until vegetables are crisp-tender, stirring frequently. Drain, if necessary.

Reduce heat to medium. Add kielbasa, milk and cheese to vegetables. Cook over medium heat for 3 to 4 minutes or until cheese is melted and sauce is smooth, stirring constantly.

Add cooked penne; stir gently to coat. Cook 1 to 2 minutes or until thoroughly heated, stirring occasionally.

Makes 4 servings

**This recipe comes from the February 2004 Pillsbury One-Dish Meals cookbook magazine.**

Chocolate Zucchini Cake

Ingredients

1 cup firmly packed brown sugar
1/2 cup granulated sugar
1/2 cup (1 stick) butter, softened
1/2 cup canola oil
3 eggs
1 teaspoon vanilla extract
1/2 cup buttermilk
2 1/2 cups all-purpose flour
1/2 teaspoon allspice
1/2 teaspoon cinnamon
1/2 teaspoon salt
2 teaspoons baking soda
4 tablespoons unsweetened cocoa
3 zucchini, about 6 inches long
1 cup chocolate chips

Directions

Preheat the oven to 350 degrees. In a large bowl beat the sugars, butter, and oil. Add the eggs, vanilla, buttermilk, flour, allspice, cinnamon, salt, baking soda, and cocoa. Add to the batter. Grate the zucchini into the batter and stir. Pour into a greased and floured 13 x 9-inch pan. Sprinkle with the chocolate chips. Bake for 45 minutes or until a tester inserted in the center comes out clean.

Makes 15 servings

**This recipe comes from The Red Hat Society Cookbook.**