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Nutritional Info
  • Servings Per Recipe: 2
  • Amount Per Serving
  • Calories: 441.4
  • Total Fat: 15.4 g
  • Cholesterol: 22.3 mg
  • Sodium: 2,011.5 mg
  • Total Carbs: 53.8 g
  • Dietary Fiber: 4.3 g
  • Protein: 20.5 g

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

Submitted by: SANDIBTNT


Number of Servings: 2

Ingredients

    Thin spaghetti - 4 ounces
    Olive oil - 1 Tbsp
    Asparagus - 4 spears chopped into 1 inch pieces
    Onion - 1/2 cup chopped
    Garlic - 2 cloves minced
    Celery - 1/2 cup chopped
    Carrots - 1/2 cup chopped
    Chicken broth, reduced fat/sodium - 1 cup
    Soy sauce - 2 Tbsp
    Rice wine vinegar - 1 Tbsp
    1/2 cup water from cooked pasta
    Parmesan cheese - 1/2 cup

Directions

Cook pasta according to package directions.

Heat saute pan with 1 Tbsp olive oil and saute celery, carrots and onions until firm tender. Add asparagus and garlic and saute until asparagus is firm tender.

Comine chicken broth, soy sauce and rice wine vinegar and add to saute pan when vegetables are almost done.

Bring to a boil and simmer until pasta is done. Add pasta to vegetable sauce and combine. If sauce is dry and 1/2 cup water from the cooked pasta (or more chicken broth).

Sprinkle with Parmesan cheese.

Serving Size: Makes 2 two ounce servings.

Number of Servings: 2

Recipe submitted by SparkPeople user SANDIBTNT.






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