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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 320.8
  • Total Fat: 7.4 g
  • Cholesterol: 4.9 mg
  • Sodium: 737.2 mg
  • Total Carbs: 57.0 g
  • Dietary Fiber: 9.4 g
  • Protein: 12.1 g

View full nutritional breakdown of Light Vegetable and Bulgar Pasta calories by ingredient
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Light Vegetable and Bulgar Pasta

Submitted by: MICHELLED331

Introduction

I was experimenting with food I had on hand: squash, zucchini, bulgar, and whole wheat pasta. I used the basics of a recipe for squash and zucchini pasta, adding bulgar to give the dish some bulk without adding meat. It is suprisingly light in calories, but fills you up! I was experimenting with food I had on hand: squash, zucchini, bulgar, and whole wheat pasta. I used the basics of a recipe for squash and zucchini pasta, adding bulgar to give the dish some bulk without adding meat. It is suprisingly light in calories, but fills you up!
Number of Servings: 4

Ingredients

    2c organic vegetable broth (substitute for low sodium if needed)
    1/2 box (6.625 oz) Ronzoni Healthy Harvest Penne Rigate
    1/2c Organic Bulgar Wheat
    1 medium yellow summer squash (sliced thin)
    1 medium zucchini (sliced thin)
    1tbs Extra Virgin Olive Oil
    1/4 tsp each salt, pepper, and italian seasoning
    1 small white (sweet) onion (diced)
    1 clove garlic (minced)
    1/4c parmesan cheese

Directions

In a small saucepan, combine 1.5 cups of the broth with the bulgar wheat. Bring to a boil and continue to simmer until all liquid is absorbed.

Meanwhile, boil pasta as directed.

While the pasta is cooking, sautee the onion and garlic in the EVOO. Add the squash, zucchini, salt, pepper, and italian seasonings. Slowly add in the remaining 1/2 cup vegetable broth. When the vegetables are tender, add the parmesan cheese and mix well. Mix in the cooked bulgar wheat.

Drain the pasta and combine with the bulgar vegetable mixture.


Makes a little over 4 2-cup servings.

Number of Servings: 4

Recipe submitted by SparkPeople user MICHELLED331.






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