Whole Wheat Penne Tomato Pasta
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
*Whole Wheat Penne (dry), 16 oz*Roma tomato raw, 3 serving*onion - yellow (1 medium cooked), 1 serving*Bell Pepper, Red, 1 large raw, 148 gram*Extra Light Olive Oil, 2 tbsp*Wyler's Chicken Boulion Cubes, 1 servingWater, tap, .5 cup (8 fl oz)Garlic, 3 tsp*I Cant Believe It's Not Butter Mediterranean Blend, 1 tbspMilk, nonfat, .25 cup*Cheese, Kraft Italian Parmesean Shredded, 4 tsp
1. Dice tomatoes, onion, and red bell pepper.
2. Place veggies into bowl with olive oil and garlic; mix
3. Preheat oven to 450 degrees. Place veggies onto baking pan and roast for 10 minutes.
4. Boil pasta.
5. In large skillet, mix water and bullion cube and heat. when cube is dissolved, add milk and butter and bring to simmer. Let simmer for 5 minutes.
6. Add veggies to skillet. Stir
7. Add parmesean cheese to skillet and stir. Immediately remove from heat.
8. Drain the pasta and return it to pot/bowel. Pour contents of skillet into pot/bowel and toss.
Number of Servings: 6
Recipe submitted by SparkPeople user VANCAMPJ.
2. Place veggies into bowl with olive oil and garlic; mix
3. Preheat oven to 450 degrees. Place veggies onto baking pan and roast for 10 minutes.
4. Boil pasta.
5. In large skillet, mix water and bullion cube and heat. when cube is dissolved, add milk and butter and bring to simmer. Let simmer for 5 minutes.
6. Add veggies to skillet. Stir
7. Add parmesean cheese to skillet and stir. Immediately remove from heat.
8. Drain the pasta and return it to pot/bowel. Pour contents of skillet into pot/bowel and toss.
Number of Servings: 6
Recipe submitted by SparkPeople user VANCAMPJ.
Nutritional Info Amount Per Serving
- Calories: 336.3
- Total Fat: 8.4 g
- Cholesterol: 0.2 mg
- Sodium: 182.3 mg
- Total Carbs: 63.9 g
- Dietary Fiber: 9.0 g
- Protein: 10.2 g
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