Stock Sauteed Vegetables and Noodles
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
6 medium Carrots 1 stalk Celery 6 spears Broccoli 1 tbsp Extra Virgin Olive Oil .5 cup chicken stock 1 tbsp Parmesan Cheese, shredded 4 cups cooked egg Noodles
Cut vegetables into bite size pieces. Heat oil in large saucepan. Add carrots, saute for about 1 minute, then cover pan for about 3-5 minutes. Add soup stock, celery and stems of broccoli. Cover and allow to cook for another 3-5 minutes. Add broccoli flowerets, cover and allow to cook about 3-5 minutes. Blend in cooked noodles and top with shredded Parmesan. Serve.
Serving Size: Makes 6 servings.
Number of Servings: 6
Recipe submitted by SparkPeople user KATHRYN592.
Serving Size: Makes 6 servings.
Number of Servings: 6
Recipe submitted by SparkPeople user KATHRYN592.
Nutritional Info Amount Per Serving
- Calories: 205.1
- Total Fat: 4.3 g
- Cholesterol: 35.8 mg
- Sodium: 113.6 mg
- Total Carbs: 34.3 g
- Dietary Fiber: 3.9 g
- Protein: 7.4 g
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