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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 263.9
  • Total Fat: 3.7 g
  • Cholesterol: 3.1 mg
  • Sodium: 601.1 mg
  • Total Carbs: 54.9 g
  • Dietary Fiber: 5.9 g
  • Protein: 9.4 g

View full nutritional breakdown of Vegetable Pasta calories by ingredient
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Vegetable Pasta

Submitted by: SIORANTH


Number of Servings: 8

Ingredients

    12 oz dry Tri-color Rotini, cook according to pkg directions
    1 T olive oil
    1/4 cup onion, chopped
    4 cloves garlic, minced
    1 yellow bell pepper, chopped
    1 large can Red Pack tomato sauce
    3 oz sugar snap peas
    1 can low-sodium black beans
    1 Italian tomato, chopped
    2.5 oz spring greens (or spinach)
    1 T Italian seasoning
    1 tsp black pepper
    2 T Splenda
    1/4 Parmesan cheese

Directions

Cook pasta according to package directions.

Saute onion, garlic, and bell pepper in olive oil until softened, about 3 to 5 minutes. Add tomato, tomato sauce, black beans, and snap peas. Season to taste with Splenda, Italian seasoning, and black pepper. Simmer for 8 minutes while pasta cooks. Add spring greens or spinach and Parmesan cheese and continue to simmer just until greens are wilted.

Drain pasta and combine pasta and sauce. Serve!

Makes 8 servings, apx. 278 grams per serving.

Number of Servings: 8

Recipe submitted by SparkPeople user SIORANTH.






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