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Nutritional Info
  • Servings Per Recipe: 1
  • Amount Per Serving
  • Calories: 415.8
  • Total Fat: 4.1 g
  • Cholesterol: 0.0 mg
  • Sodium: 1,353.2 mg
  • Total Carbs: 81.7 g
  • Dietary Fiber: 13.9 g
  • Protein: 16.1 g

View full nutritional breakdown of Garden fresh veggies with pasta calories by ingredient
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Garden fresh veggies with pasta

Submitted by: GRACEFULVEGAN

Introduction

Do not go by the nutritional values listed for this recipe. I use no salt added products and do not add any when cooking. The sodium and potassium values are way off as are the other values. Do not go by the nutritional values listed for this recipe. I use no salt added products and do not add any when cooking. The sodium and potassium values are way off as are the other values.
Number of Servings: 1

Ingredients

    2 cloves garlic finely minced
    4 large baby portebella mushrooms, chopped
    1/2 of green pepper chopped to perference
    1 med. zuchini cut in slices then quartered
    1 med summer squash cut in slices and then quartered
    1 can diced tomatoes with basil, oregano, and garlic
    1/2 cup spaghetti sauce
    Pasta of your choice to serve 4

Directions

Finely mince garlic, then prepare other veggies. Heat olive oil in large skillet, add garlic and saute til golden brown over med heat(about 2 minutes) add mushrooms and green peppers, saute for 5 minutes, add zucchini and squash and saute an additional 10 minutes until tender, add can of diced tomatoes and saute another 3-5 minutes then add spaghetti sauce and cook til heated. Remove from heat. While you are doing this cook your pasta, til it is done to your taste. I used fetticine and linguine with this sauce.After draining pasta, put on plate and add sauce to the top. If you want to change it up or not go vegetarian, you can added chicken or like us, morningstar farms chik patties.

Serving Size: 4

Number of Servings: 1

Recipe submitted by SparkPeople user GRACEFULVEGAN.






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