SparkPeople Advertisers Keep the Site Free

4 of 5 (1)
Create a Recipe Makeover

Nutritional Info
  • Servings Per Recipe: 11
  • Amount Per Serving
  • Calories: 162.2
  • Total Fat: 2.6 g
  • Cholesterol: 0.0 mg
  • Sodium: 190.0 mg
  • Total Carbs: 28.7 g
  • Dietary Fiber: 4.9 g
  • Protein: 7.8 g

View full nutritional breakdown of Whole Wheat Pasta with Sauteed Veggies in Tomato Mushroom Sauce calories by ingredient
Report Inappropriate Recipe

Whole Wheat Pasta with Sauteed Veggies in Tomato Mushroom Sauce

Submitted by: CURVES_N_CURLS

Introduction

[Created 2007-07-18.] [Created 2007-07-18.]
Number of Servings: 11

Ingredients

    - 235g Whole Wheat Penne or Rotini (or any other shape, really!)
    - 1 tbsp. Olive Oil
    - Fresh ground Sea Salt and Black Pepper, to taste (NOT included in tracker!)
    - 300g Red Onion, chopped (1 med. onion, +/-)
    - 440g Mushrooms, white, sliced (12 - 14 medium / generous-sized mushrooms, +/-)
    - 400g Yellow Bell Pepper, chopped (2 peppers, +/-)
    - 525g Baby Zucchini, chopped (3 baby zucchinis, +/-)
    - 700ml (1 full jar) Classico Roasted Portobello Mushroom pasta sauce

Directions

1. Boil the pasta per package instructions in a pot of salted water.
2. While the pasta cooks, heat 1 tbsp. olive oil, salt and pepper (to taste) in a *LARGE* skillet or wok (I prefer the wok!).
3. Add the onions and mushrooms, and sautee over medium-high heat for a few minutes.
4. Next add the bell peppers and zucchini. Sautee for a few minutes more.
5. When the vegetables are crisp-tender, lower the heat a bit and add the jar of pasta sauce. Stir and heat until it bubbles a bit.
6. Drain your pasta when it is 'al dente' (still a bit firm), and add to the wok. Stir and heat through.
7. (OPTIONAL, and NOT IN TRACKER!!!) Serve with freshly grated parmesan on top!
8. Makes 11 cups. I'd eat 1 1/2 - 2 cups (1.5 - 2 'servings') in a meal. Enjoy! :)

Number of Servings: 11

Recipe submitted by SparkPeople user CURVES_N_CURLS.






Great Stories from around the Web


Rate This Recipe



Member Ratings For This Recipe

  • Great recipe! Tasty, colorful, and loaded with veggies. I refrigerated the leftovers and have been enjoying them all week. - 10/3/07

    Was this review helpful?   yes  No