- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 178.9
- Total Fat: 5.0 g
- Cholesterol: 0.0 mg
- Sodium: 727.2 mg
- Total Carbs: 32.1 g
- Dietary Fiber: 3.9 g
- Protein: 5.6 g
Garden Veggies and Whole Wheat PastaSubmitted by: AUBREYJO
IntroductionTomatoes, squash, eggplant & Italian spices over Whole wheat pasta. My kids love this recipe and ask for it all the time. Serves 6. Tomatoes, squash, eggplant & Italian spices over Whole wheat pasta. My kids love this recipe and ask for it all the time. Serves 6.
1 TBS Olive Oil
3 garlic cloves, crushed
1 medium onion, chopped
1/2 tsp salt (or to taste)
1 bell pepper, chopped.
3 cups fresh tomatoes, chopped (or 24 oz chopped, canned tomatoes)
1-2 medium summer squash
2 small eggplant, cubed (or 1.5c, cubed)
2 cups Whole Wheat Noodles (I used the curly ones)
3 cups Newman's Own Mushroom Marinara
Take the first group of ingredients and saute them until the onions are almost see through.
Add 2nd section of ingredients and cook until the squash and eggplant are thoroughly cooked.
When most of the tomato liquid is gone, add 3 cups of Newman's Own pasta sauce to the veggie mix.
Strain your noodles, and add to the pot. Add of Parmesan Cheese or Mozzerella to the top and enjoy!
**** Parmesan/Mozzerella cheese not figured into the calories so you can add as much or as little as you want***
Number of Servings: 6
Recipe submitted by SparkPeople user AUBREYJO.