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
Vegetable Pasta
Submitted by: SIORANTHNumber 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.
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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