Easy Vegetable Pasta
- Number of Servings: 16
Ingredients
Directions
Pasta, cooked, 32 oz (remove)Cauliflower, raw, 1 head, medium (5-6" dia) (remove)Broccoli, fresh, 2 cup, chopped (remove)Yellow Peppers (bell peppers), 1 pepper, large (3-3/4" long, 3" dia) (remove)*Peppers, sweet, red, fresh, 1 large (2-1/4 per lb, approx 3-3/4" (remove)*Peppers, sweet, red, fresh, 1 medium (approx 2-3/4" long, 2-1/2" (remove)Zucchini, 2 cup, sliced (remove)*Summer Squash, 1 medium (remove)*Snap peas, 2 cup (remove)*Kraft Mozzarella Finely shredded Part Skim cheese, 2 cup (remove)*Extra Virgin Olive Oil, 4 tbsp (remove)
Pour olive oil in wok. Cook veggies to desired tenderness. Meanwhile, cook pasta (I prefer angel hair) in salted water.
Drain pasta, toss together, add cheese, toss more. YUM.
Number of Servings: 16
Recipe submitted by SparkPeople user MOUNTAINMAMA74.
Drain pasta, toss together, add cheese, toss more. YUM.
Number of Servings: 16
Recipe submitted by SparkPeople user MOUNTAINMAMA74.
Nutritional Info Amount Per Serving
- Calories: 173.7
- Total Fat: 6.8 g
- Cholesterol: 26.3 mg
- Sodium: 118.7 mg
- Total Carbs: 20.9 g
- Dietary Fiber: 2.3 g
- Protein: 8.2 g
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