- 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
Healthy Garden Vegetable PastaSubmitted by: DREAROX12
IntroductionThis 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!
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
-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
Serves 6 (about 1 1/2-2 cups each)
Number of Servings: 6
Recipe submitted by SparkPeople user DREAROX12.