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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 391.8
  • Total Fat: 12.4 g
  • Cholesterol: 14.7 mg
  • Sodium: 324.4 mg
  • Total Carbs: 63.7 g
  • Dietary Fiber: 11.8 g
  • Protein: 15.3 g

View full nutritional breakdown of Healthy Garden Vegetable Pasta calories by ingredient
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Healthy Garden Vegetable Pasta

Submitted by: DREAROX12

Introduction

This yummy veggie with pasta dish is loaded with vitamins, is low in cholesterol and saturated fat and is high in fiber! A meal that fills you up! This yummy veggie with pasta dish is loaded with vitamins, is low in cholesterol and saturated fat and is high in fiber! A meal that fills you up!
Number of Servings: 6

Ingredients

    3 Tbsp's Extra Virgin Olive oil
    1 box Ronzoni Healthy Harvest Spaghetti (you can use penne if you prefer)
    1/3 cup chopped sun dried tomatoes (dry not packed in oil)
    2 large yellow or orange peppers chopped
    2 cans artichoke hearts packed in water
    1/4 cup onion chopped
    3-4 cloves of garlic sliced thin
    1 1/2 cups chopped broccoli florets (about 2 small stalks)
    2/3 cup freshly grated Romano cheese
    1 tsp oregano
    1/2 tsp Garlic Powder
    Salt and pepper to taste

Directions

-Bring water to a boil for pasta (omitting salt and fat)
-while water is boiling heat 2 of the 3 tbsps of olive oil over medium heat in a large skillet
-Saute onions and garlic until onions are slightly translucent (about 3-4 minutes) do not let brown!
-Add Peppers, Broccoli, Oregano and Garlic powder. Saute for another 2-3 minutes
-Start cooking your pasta until aldente (about 12 minutes)
-Drain artichokes almost all the way (leaving a little water from each can) and add to Skillet.
-cover skillet and let veggies simmer in pan stirring occasionally while the pasta cooks.
-add the chopped sun dried tomatoes and uncover
-drain pasta and add to skillet
-drizzle last tbsp of olive oil over pasta and mix thoroughly.
-Spoon into bowls and sprinkle with freshly grated romano cheese
ENJOY!!

Serves 6 (about 1 1/2-2 cups each)


Number of Servings: 6

Recipe submitted by SparkPeople user DREAROX12.






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