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Nutritional Info
  • Servings Per Recipe: 10
  • Amount Per Serving
  • Calories: 302.1
  • Total Fat: 9.3 g
  • Cholesterol: 12.0 mg
  • Sodium: 651.9 mg
  • Total Carbs: 38.9 g
  • Dietary Fiber: 8.5 g
  • Protein: 15.5 g

View full nutritional breakdown of Baked Veggies and Pasta calories by ingredient
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Baked Veggies and Pasta

Submitted by: MIZZZASHLEE

Introduction

Yummy, full of fiber and veggies!! This is a great meal to make after a long day at work.
Try adding ground turkey or chopped, grilled chicken breast for some added protein (would affect the caloric value, and the vegetarian status). Or perhaps some canellini or black beans instead!!
Yummy, full of fiber and veggies!! This is a great meal to make after a long day at work.
Try adding ground turkey or chopped, grilled chicken breast for some added protein (would affect the caloric value, and the vegetarian status). Or perhaps some canellini or black beans instead!!

Number of Servings: 10

Ingredients

    1 lb of whole wheat penne
    1 large can of crushed tomatoes
    1 Tbsp extra virgin olive oil
    2 zucchini - sliced
    1 summer squash - sliced
    1 12oz packaged sliced mushrooms
    1 green pepper, diced
    1 15oz can of black olives - drained
    1 2cup package of shredded cheese (4-cheese, Mexican

Directions

Bring pot of water to a boil for pasta - add pasta and cook to "al dente".

As pasta boils, saute zucchini and squash in olive oil. Once partially soft, stir in mushrooms and olives.

When veggies are soft, add tomatoes and stir to distribute. Let simmer for a few minutes.

Drain pasta and put in lasagna pan - cover with veggie sauce and stir gently to mix. Sprinkle on cheese and bake at 400F until cheese is melted and bubbly. Enjoy!!

Number of Servings: 10

Recipe submitted by SparkPeople user MIZZZASHLEE.






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