Veggie Pasta
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 2
Ingredients
Thin spaghetti - 4 ouncesOlive oil - 1 TbspAsparagus - 4 spears chopped into 1 inch piecesOnion - 1/2 cup choppedGarlic - 2 cloves mincedCelery - 1/2 cup choppedCarrots - 1/2 cup choppedChicken broth, reduced fat/sodium - 1 cupSoy sauce - 2 TbspRice wine vinegar - 1 Tbsp1/2 cup water from cooked pastaParmesan cheese - 1/2 cup
Cook pasta according to package directions.
Heat saute pan with 1 Tbsp olive oil and saute celery, carrots and onions until firm tender. Add asparagus and garlic and saute until asparagus is firm tender.
Comine chicken broth, soy sauce and rice wine vinegar and add to saute pan when vegetables are almost done.
Bring to a boil and simmer until pasta is done. Add pasta to vegetable sauce and combine. If sauce is dry and 1/2 cup water from the cooked pasta (or more chicken broth).
Sprinkle with Parmesan cheese.
Serving Size: Makes 2 two ounce servings.
Number of Servings: 2
Recipe submitted by SparkPeople user SANDIBTNT.
Heat saute pan with 1 Tbsp olive oil and saute celery, carrots and onions until firm tender. Add asparagus and garlic and saute until asparagus is firm tender.
Comine chicken broth, soy sauce and rice wine vinegar and add to saute pan when vegetables are almost done.
Bring to a boil and simmer until pasta is done. Add pasta to vegetable sauce and combine. If sauce is dry and 1/2 cup water from the cooked pasta (or more chicken broth).
Sprinkle with Parmesan cheese.
Serving Size: Makes 2 two ounce servings.
Number of Servings: 2
Recipe submitted by SparkPeople user SANDIBTNT.
Nutritional Info Amount Per Serving
- Calories: 441.4
- Total Fat: 15.4 g
- Cholesterol: 22.3 mg
- Sodium: 2,011.5 mg
- Total Carbs: 53.8 g
- Dietary Fiber: 4.3 g
- Protein: 20.5 g
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