Pasta 'Rizotto' with Vegtables

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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 267.4
  • Total Fat: 7.8 g
  • Cholesterol: 37.0 mg
  • Sodium: 339.2 mg
  • Total Carbs: 31.7 g
  • Dietary Fiber: 3.3 g
  • Protein: 18.7 g

View full nutritional breakdown of Pasta 'Rizotto' with Vegtables calories by ingredient
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fun way to use pasta fun way to use pasta
Number of Servings: 8


    * *Macaroni, enriched, 1 package very small
    * Yellow Sweet Corn, Canned, 1 can (12 oz) yields
    * *Peppers, sweet, red, fresh, 1.5 cup, chopped
    * Onions, raw, 1 cup, chopped
    * Carrots, raw, 1 cup, chopped
    * Peas, frozen, 1 cup
    * Butternut Squash, 2 cup, cubes
    * Olive Oil, 1.5 tbsp
    * 4% Cottage Cheese or Soft White Cheese like Queso Crema, .75 cup
    * Pink Salmon (canned), 1 can


Finely chop all vegetables. Saute with olive oil in large deep saucepan until soft. Cook squash and puree in blender with water to form a broth. Pour in saucepan. Add canned corn, salmon and macaroni. Season to taste. Make sure you have enough water for the pasta. Cover and cook until macaroni is soft. Crumble or spoon in cheese and serve.

Number of Servings: 8

Recipe submitted by SparkPeople user CREATIVELIZA.

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