Makeshift pasta primavera

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Nutritional Info
  • Servings Per Recipe: 2
  • Amount Per Serving
  • Calories: 403.3
  • Total Fat: 18.1 g
  • Cholesterol: 0.0 mg
  • Sodium: 4.7 mg
  • Total Carbs: 46.3 g
  • Dietary Fiber: 3.4 g
  • Protein: 7.9 g

View full nutritional breakdown of Makeshift pasta primavera calories by ingredient


Introduction

It's just a pasta I threw together with some veggies in my fridge. I liked it so much, that I am sharing it. If you like the taste of fresh veggies, you will enjoy this. It's just a pasta I threw together with some veggies in my fridge. I liked it so much, that I am sharing it. If you like the taste of fresh veggies, you will enjoy this.
Number of Servings: 2

Ingredients

    1/3 cup chopped mushrooms
    1/2 cup chopped or sliced red pepper
    1/2 cup chopped zucchini
    2 tbsp parsley, finely chopped
    1 spring onion, sliced
    2 garlic cloves, finely chopped
    1 tbsp olive oil
    1 cup (dry) elbow macaroni or any other small pasta
    1/2 cup alfredo sauce

Directions

Boil pasta until tender, drain and set aside.
In a saucepan, add olive oil, peppers, zucchini and mushrooms. Sautee until mushrooms look cooked, then add garlic, onion, and parsley. Sautee for another couple of minutes, then add pasta.

Sautee pasta and veggies for 5 minutes, add the alfredo sauce (I like my pasta kind of dry, and it helps with the calories but you can add more sauce if you like). Cook for an additional 5 minutes and add salt and black pepper to taste (and any other herbs you like).

This recipe makes 2 servings of 403 calories each.

Number of Servings: 2

Recipe submitted by SparkPeople user LIBELULAVAGA.