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Nutritional Info
  • Servings Per Recipe: 5
  • Amount Per Serving
  • Calories: 342.4
  • Total Fat: 6.3 g
  • Cholesterol: 0.0 mg
  • Sodium: 512.0 mg
  • Total Carbs: 55.9 g
  • Dietary Fiber: 13.2 g
  • Protein: 15.4 g

View full nutritional breakdown of Vegetarian Bolognese Whole Wheat Penne with Sauteed Vegetables calories by ingredient
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Vegetarian Bolognese Whole Wheat Penne with Sauteed Vegetables

Submitted by: CURVES_N_CURLS

Introduction

High fiber, low in fat, lots of crisp veggies! (Created 2007-03-22.) High fiber, low in fat, lots of crisp veggies! (Created 2007-03-22.)
Number of Servings: 5

Ingredients

    - 240g Whole Wheat Penne (or any other shape, really!)
    - 1 tbsp. Olive Oil
    - Fresh ground Sea Salt and Black Pepper, to taste (NOT included in tracker!)
    - 210g Red Onion, chopped (1 med. onion +/-)
    - 230g Mushrooms, white, sliced (10 - 12 mushrooms, +/-)
    - 195g Red Bell Pepper, chopped (1 pepper +/-)
    - 155g Green Bell Pepper, chopped (1 pepper, +/-)
    - 700ml (1 full jar) President's Choice Vegetarian Bolognese pasta sauce
    - 1/2 cup Old El Paso Thick n' Chunky Salsa, medium

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Directions

1. Boil the pasta per package instructions in a pot of salted water.
2. While the pasta cooks, heat 1 tbsp. olive oil, salt and pepper (to taste) in a *LARGE* skillet or wok (I prefer the wok!).
3. Add the onions and mushrooms, and sautee over medium-high heat for a few minutes.
4. Next add the bell peppers. Sautee for a few minutes more.
5. When the vegetables are crisp-tender, lower the heat a bit and add the jar of vegetarian pasta sauce and salsa. Stir and heat until it bubbles a bit.
6. Drain your pasta when it is 'al dente' (still a bit firm), and add to the wok. Stir and heat through.
7. (OPTIONAL, and NOT IN TRACKER!!!) Serve with freshly grated parmesan on top!
8. Enjoy! :)

NOTE: Each 'serving' is a generous 1 1/2 cups, to get an idea of portion size.

Number of Servings: 5

Recipe submitted by SparkPeople user CURVES_N_CURLS.






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