Italian Veggie Pasta
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
4 cup Vegetable Broth 2 tbsp Olive Oil 12 oz Pasta (uncooked) - San Giorgio Fettuccine (by ANNAGIRL723) 1.5 package (10 oz) Broccoli, frozen 3.5 cup Del Monte Diced Tomatoes, No Salt Added 2 medium (2-1/2" dia) Onions, raw
Spices:
4 cloves garlic
½ Tbsp dried basil
½ Tbsp dried oregano
¼ tsp red pepper flakes
freshly cracked pepper to taste
You can substitute spinach for the broccoli, or do half and half. Mushrooms, parmesan, artichoke hearts, or olives would also be nice additions to this recipe.
Add four cups of vegetable broth to a large pot. Break the fettuccine in half to make stirring easier later, and then add it to the pot. Also add the canned tomatoes (undrained), olive oil, frozen spinach (or broccoli), onion (thinly sliced), garlic (thinly sliced), basil, oregano, red pepper, and some freshly cracked black pepper.
Make sure the ingredients are submerged under the liquid, place a lid on top of the pot, and then turn the heat on to high. Allow the pot to come up to a full, rolling boil over high heat then remove the lid and turn the heat down to medium.
Allow the pot to continue to boil over medium heat, without a lid, for 10-15 minutes, or until the pasta is cooked and most of the liquid has been absorbed. Stir the pot every few minutes as it cooks to prevent the pasta from sticking to the bottom, but avoid over stirring which can cause the pasta to become sticky and mushy. The pot must be boiling the entire time.
After the pasta is cooked. You can crumble the feta or parm. cheese over top for extra flavor. Ready to serve.
Serving Size: makes 6 servings, approximately 13.4 oz = 1 serving.
Number of Servings: 6
Recipe submitted by SparkPeople user SYDRICK_VERD.
4 cloves garlic
½ Tbsp dried basil
½ Tbsp dried oregano
¼ tsp red pepper flakes
freshly cracked pepper to taste
You can substitute spinach for the broccoli, or do half and half. Mushrooms, parmesan, artichoke hearts, or olives would also be nice additions to this recipe.
Add four cups of vegetable broth to a large pot. Break the fettuccine in half to make stirring easier later, and then add it to the pot. Also add the canned tomatoes (undrained), olive oil, frozen spinach (or broccoli), onion (thinly sliced), garlic (thinly sliced), basil, oregano, red pepper, and some freshly cracked black pepper.
Make sure the ingredients are submerged under the liquid, place a lid on top of the pot, and then turn the heat on to high. Allow the pot to come up to a full, rolling boil over high heat then remove the lid and turn the heat down to medium.
Allow the pot to continue to boil over medium heat, without a lid, for 10-15 minutes, or until the pasta is cooked and most of the liquid has been absorbed. Stir the pot every few minutes as it cooks to prevent the pasta from sticking to the bottom, but avoid over stirring which can cause the pasta to become sticky and mushy. The pot must be boiling the entire time.
After the pasta is cooked. You can crumble the feta or parm. cheese over top for extra flavor. Ready to serve.
Serving Size: makes 6 servings, approximately 13.4 oz = 1 serving.
Number of Servings: 6
Recipe submitted by SparkPeople user SYDRICK_VERD.
Nutritional Info Amount Per Serving
- Calories: 323.5
- Total Fat: 5.8 g
- Cholesterol: 0.0 mg
- Sodium: 698.2 mg
- Total Carbs: 58.0 g
- Dietary Fiber: 7.1 g
- Protein: 10.8 g
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