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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 318.9
  • Total Fat: 11.0 g
  • Cholesterol: 25.2 mg
  • Sodium: 507.9 mg
  • Total Carbs: 44.1 g
  • Dietary Fiber: 7.7 g
  • Protein: 14.4 g

View full nutritional breakdown of Vegetarian Garden Pasta calories by ingredient
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Vegetarian Garden Pasta

Submitted by: GINGERKISS

Introduction

I love this as my main dish but you can add some grilled chicken if you just can't live without meat! It makes great leftovers to take to work for lunch too. I love this as my main dish but you can add some grilled chicken if you just can't live without meat! It makes great leftovers to take to work for lunch too.
Number of Servings: 4

Ingredients

    8 ounces cooked whole grain penne pasta
    3 cups chopped seeded roma tomatoes
    1 10 oz pkg frozen chopped spinach, thawed & squeezed dry
    2 cups sliced fresh mushrooms
    1/2 cup green onions, chopped
    2 garlic cloves, minced
    1 tbsp canola oil
    1/4 tsp salt
    3 oz crumbled feta cheese

Directions

Cook pasta according to package directions.
Meanwhile, in a large nonstick skillet, saute the tomatoes, spinach, onions, mushrooms and garlic in oil until tomatoes are softened.
Sprinkle with salt. Reduce heat.
Stir in feta cheese; heat until cheese is warm.
Toss tomato mixture with warm pasta and serve immediately.

Number of Servings: 4

Recipe submitted by SparkPeople user GINGERKISS.





TAGS:  | Dinner |  Dinner |

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Member Ratings For This Recipe


  • Good
    17 of 17 people found this review helpful
    A little bland, so added a teaspoon dried organo, zest of one lemon and some red chili flakes (mediterranian flavors now..). Serve with a squeeze of lemon to brighten the flavors and you won't miss the parmesan! - 5/15/09

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  • Very Good
    10 of 10 people found this review helpful
    Loved this recipe. Had leftovers for lunch :o) Made minor changes canned tomatoes instead of fresh and fresh spinach instead of frozen. Used whole wheat rotini pasta... Delish. Will definately make again - 2/26/10

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  • Very Good
    8 of 8 people found this review helpful
    I made this and sprinkled on about 1oz of Feta while on each plate is was still warm enough to heat the cheese perfectly. I used Olive oil and Whole Wheat Spaghetti as I had it left over. Still great can't wait to try it with all kinds of pasta. - 4/3/08

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  • Incredible!
    7 of 7 people found this review helpful
    I make this all the time, and love it. I usually add chicken, but shrimp is great too. And I personally add shredded parmesan or romano cheese, and skip the oil. But it's fast, easy, and has almost all the major food groups. (It's only missing the chocolate.) - 4/3/08

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  • Good
    6 of 6 people found this review helpful
    Good, but a little bland. Pine nuts would be good with it. Also, I am not a mushroom fan so I added artichoke hearts. I think the artichoke hearts were my favorite part! - 1/26/10

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  • 6 of 6 people found this review helpful
    Delicious!! I may add some red bell pepper or artichoke hearts next time. - 5/27/09

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  • Incredible!
    5 of 5 people found this review helpful
    I used canned diced tomatoes, instead of fresh, but the result was still delicious! - 4/7/08

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  • Incredible!
    4 of 4 people found this review helpful
    I make something very similar, only use fresh spinach. Leave off the feta and it's vegan. I like it cold, like a salad, too. VERY good. - 5/15/10

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  • 4 of 4 people found this review helpful
    YUMMY! I used Tofu Sharitaki Fettucine for the Whole wheat pasta and saved at least 112 calories per serving. - 5/15/10

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  • Very Good
    4 of 5 people found this review helpful
    This was a very appetizing colorful dish--and, I might add, very tasty. It is one of those recipes that, after following the original recipe the first time, I may modify and substitute ingredients when making it again. Incorporating shrimp and black olives into the dish would be a possibility. - 5/15/10

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  • Very Good
    3 of 3 people found this review helpful
    This is very good. I used fresh spinach instead of frozen. - 5/15/10

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  • Incredible!
    3 of 3 people found this review helpful
    This is awesome! I will make it again and I cannot wait to take it to work tomorrow for my lunch. - 3/31/10

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  • Incredible!
    3 of 3 people found this review helpful
    I love this recipe, expecially a good way to add spinach to the meal. I add other veggies too...broccoli, bell peppers, etc. Yummy! - 5/15/09

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  • 3 of 3 people found this review helpful
    every ingredient in this pasta seems appealing to me - but I think I'll try it with olive oil instead of cannola oil. I'm part Italian - and grew up on lots of Italian cuisine - so I can't resist, LOL. I'll be trying this soon. - 4/6/08

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  • Very Good
    3 of 3 people found this review helpful
    I made this with the addition of thyme, savory, curry, sage and adoboe for better flavor. Also added leftover pork rib meat that I had on hand. I used Whle Wheat Angel Hair pasta and grapeseed oil to make it healthier - 4/4/08

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  • Very Good
    2 of 2 people found this review helpful
    delicious!!! - 5/15/10

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  • Incredible!
    2 of 2 people found this review helpful
    Incredibly fantastic! - 5/21/09

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  • Very Good
    2 of 2 people found this review helpful
    I used bowtie pasta and this was great. - 5/21/09

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  • Very Good
    2 of 2 people found this review helpful
    even my husband loves the recipe!!!! - 5/19/09

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  • Incredible!
    2 of 2 people found this review helpful
    This is the best - I love the flavors!! - 5/15/09

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  • Very Good
    2 of 2 people found this review helpful
    I would also add grilled peppers and serve this cold as a vegetarian alternative at a barbecue. - 5/15/09

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  • Very Good
    2 of 2 people found this review helpful
    Very tasty - 5/15/09

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  • 1 of 2 people found this review helpful
    SOUNDS GREAT ! I'M GOING TO GIVE THIS A TRY AND ALSO ADD SOME ITALIAN SEASONING. THANKS FOR SHARING. - 7/17/10

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  • Good
    1 of 1 people found this review helpful
    I cut the cheese in half added MorningStar farms
    Chick-n strips and a Tbl of vinegar and red pepper, and substituted fresh spinach. It was great and cut the cholesterol. It made closer to 5 servings - 5/15/09

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  • Incredible!
    1 of 1 people found this review helpful
    This was SO GOOD! LOVE! - 5/18/08

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