Vegetable Pasta
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
2 cups Lemon Pepper Pappardelle or other pasta3 garlic cloves, minced2 tbsp. sundried tomatoes2 tbsp. olive oil3 tbsp. pesto sauce1/2 cup Feta cheese, crumbled1 1/2 cups green beans, whole1 cup asparagus, snapped in half1 1/2 cups artichoke hearts, frozenSalt to taste
1. Cook pasta according to package directions. Meanwhile, heat a large skillet over medium-high heat. Add olive oil to the skillet and add garlic.
2. Saute garlic until golden. Add the vegetables and continue to saute. Add sundried tomatoes to the vegetables. Continue to saute, stirring occasionally, until vegetables are crisp-tender and artichokes are heated through.
3. Drain pasta; Add sauteed vegetables to pasta. Add the pesto sauce and toss to coat all of the ingredients. Add salt to taste. Crumble feta cheese over the top of the pasta. Enjoy!
Makes about 8 - 1 cup servings
Number of Servings: 4
Recipe submitted by SparkPeople user SEATTLEGIRL627.
2. Saute garlic until golden. Add the vegetables and continue to saute. Add sundried tomatoes to the vegetables. Continue to saute, stirring occasionally, until vegetables are crisp-tender and artichokes are heated through.
3. Drain pasta; Add sauteed vegetables to pasta. Add the pesto sauce and toss to coat all of the ingredients. Add salt to taste. Crumble feta cheese over the top of the pasta. Enjoy!
Makes about 8 - 1 cup servings
Number of Servings: 4
Recipe submitted by SparkPeople user SEATTLEGIRL627.
Nutritional Info Amount Per Serving
- Calories: 261.8
- Total Fat: 16.1 g
- Cholesterol: 20.3 mg
- Sodium: 410.1 mg
- Total Carbs: 24.4 g
- Dietary Fiber: 5.8 g
- Protein: 8.8 g
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