- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 181.4
- Total Fat: 6.2 g
- Cholesterol: 0.0 mg
- Sodium: 733.0 mg
- Total Carbs: 25.7 g
- Dietary Fiber: 5.6 g
- Protein: 6.0 g
Mushroom, Broccoli and Zucchini Pasta in Tomato SauceSubmitted by: CHERRIBABE
IntroductionA Hodge podge of leftover vegetables in my fridge with whole wheat pasta A Hodge podge of leftover vegetables in my fridge with whole wheat pasta
Trader Joe's Organic Garbanzo Beans, (1 can)
Muir Glen Organic Fire Roasted Tomatoes with Chipotle Peppers, 3 serving (1 can)
365 Organic Diced Tomatoes w/ No Salt Added, 3.5 serving (1 can)
Trader Joe's Sliced Crimini Mushrooms (1 bag)
Bella Vita Low Carb Pasta Sauce with Roasted Garlic, 3-5 cloves
Onions, raw, 1 large
Garlic, 3 cloves
Zucchini, baby, 1 large
Red Ripe Tomatoes, .75 cup cherry tomatoes
Salt, 1 tsp
Pepper, black, 1 tsp
Basil, 1 tbsp
Olive Oil, 3 tbsp
Cook for 5-10 minutes and then add in mushrooms to cook for a few minutes.
Follow with chopped zucchini, broccoli and chickpeas.
Add in 2 cans of diced tomatoes. I just used what I had - one no salt (because otherwise the recipe can be high in sodium) and one fire-roasted can with chipotle chilies.
Add in baby tomatoes towards the end with salt, pepper, basil and other seasonings of your choice to taste.
Allow to simmer for 15-20 minutes and boil water to cook pasta. I use whole wheat spaghetti or some other whole wheat variation.
PLEASE NOTE: The pasta is not included in the nutritional info. I enter it into my food tracker separately depending on the size of my serving and type of pasta used.
Makes approximately 8 servings
Number of Servings: 8
Recipe submitted by SparkPeople user CHERRIBABE.