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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 398.3
  • Total Fat: 14.1 g
  • Cholesterol: 22.7 mg
  • Sodium: 270.8 mg
  • Total Carbs: 56.5 g
  • Dietary Fiber: 5.9 g
  • Protein: 12.9 g

View full nutritional breakdown of No cream pasta primavera w/ feta calories by ingredient
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No cream pasta primavera w/ feta

Submitted by: MOONTOES1

Introduction

very pretty , and yummy dish
I use true lemon packets instead of lemon
very pretty , and yummy dish
I use true lemon packets instead of lemon

Number of Servings: 8

Ingredients

    14.5 oz ronzoni smart taste rotoni pasta, cooked and rinsed
    2 yellow summer squash, large chopped
    4 zucchini, large chopped
    2 carrots, Julienne
    1 red bell pepper, Julienne
    1 pint grape tomatoes, whole
    2 lbs asparagus, trimmed cut into 1 inch pieces
    1/4 cup olive oil, divided
    salt & pepper to taste
    4 lemon wedges
    1 tbs Italian seasoning
    1 tbs butter
    1 yellow onion
    2 cloves garlic
    1 tbs dried basil
    1 tbs dried parsley
    3 tbs balsamic vinegar
    6 oz reduced fat feta cheese



Directions

1. Preheat oven to 450 degrees F (230 degrees C). Line a baking sheet with aluminum foil.
2. Bring a large pot of lightly salted water to a boil. Add rotoni pasta and cook for 8 minutes or until al dente; drain.
3. In a bowl, toss squash, zucchini, carrot, red bell pepper, tomatoes, green beans, and asparagus with 2 tablespoons olive oil, salt, pepper, lemon juice, and Italian seasoning. Arrange vegetables on the baking sheet, and roast 15 minutes in the preheated oven, until tender.
4. Heat remaining olive oil and butter in a large skillet. Stir in the onion and garlic, and cook until tender. Mix in cooked pasta,lemon wedges, basil, parsley, and balsamic vinegar. Gently toss and cook until heated through. Remove from heat and transfer to a large bowl. Toss with roasted vegetables and sprinkle with Feta cheese to serve.







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