Ronzoni Vegtable Pasta
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 7
Ingredients
1 Box Ronzoni Smart Taste Thin Spagetti, College Inn Light & Fat Free Chicken Broth, 4 serving *Edamame, Shelled, Frozen, 1 cup Basil, 15 large leaves Broccoli, fresh, 2 cup, chopped Zucchini, 1 cup, sliced Carrots, raw, 2 medium thin slicedGreen Peppers (bell peppers), 1 cup, chopped Garlic, 3 cloves Shallots, 1 tbsp chopped Ginger Root, 4 tsp 1 Tbs crushed red peppers
Cook pasta according to package.
Steam Edamame and Broccoli in 2C of Chicken Broth until tender, once tender; put into blender and add 10 large basil leaves and ginger root. Puree and set aside.
In large saucepan, add rest of the vegatables except the rest of the basil. Steam Vegetables in the 2 cups of chicken broth that is left.. Add crushed Red Pepper.
Steam until Al Dente.
Toss cooked pasta in Broccoli and Edamame puree, top with vegtables and basil.
Optional...sprinkle with 1 tbs of Parmesan Cheese.
Note: I like things spicy so I add extra crushed red peppers to mine.
Number of Servings: 7
Recipe submitted by SparkPeople user LMARIEL3921.
Steam Edamame and Broccoli in 2C of Chicken Broth until tender, once tender; put into blender and add 10 large basil leaves and ginger root. Puree and set aside.
In large saucepan, add rest of the vegatables except the rest of the basil. Steam Vegetables in the 2 cups of chicken broth that is left.. Add crushed Red Pepper.
Steam until Al Dente.
Toss cooked pasta in Broccoli and Edamame puree, top with vegtables and basil.
Optional...sprinkle with 1 tbs of Parmesan Cheese.
Note: I like things spicy so I add extra crushed red peppers to mine.
Number of Servings: 7
Recipe submitted by SparkPeople user LMARIEL3921.
Nutritional Info Amount Per Serving
- Calories: 239.4
- Total Fat: 2.1 g
- Cholesterol: 0.0 mg
- Sodium: 291.4 mg
- Total Carbs: 51.8 g
- Dietary Fiber: 9.1 g
- Protein: 10.3 g
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