Whole Wheat Pasta with Sauteed Veggies in Tomato Mushroom Sauce
Nutritional Info
- Servings Per Recipe: 11
- Amount Per Serving
- Calories: 162.2
- Total Fat: 2.6 g
- Cholesterol: 0.0 mg
- Sodium: 190.0 mg
- Total Carbs: 28.7 g
- Dietary Fiber: 4.9 g
- Protein: 7.8 g
View full nutritional breakdown of Whole Wheat Pasta with Sauteed Veggies in Tomato Mushroom Sauce calories by ingredient
Introduction
[Created 2007-07-18.] [Created 2007-07-18.]Number of Servings: 11
Ingredients
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- 235g Whole Wheat Penne or Rotini (or any other shape, really!)
- 1 tbsp. Olive Oil
- Fresh ground Sea Salt and Black Pepper, to taste (NOT included in tracker!)
- 300g Red Onion, chopped (1 med. onion, +/-)
- 440g Mushrooms, white, sliced (12 - 14 medium / generous-sized mushrooms, +/-)
- 400g Yellow Bell Pepper, chopped (2 peppers, +/-)
- 525g Baby Zucchini, chopped (3 baby zucchinis, +/-)
- 700ml (1 full jar) Classico Roasted Portobello Mushroom pasta sauce
Directions
1. Boil the pasta per package instructions in a pot of salted water.
2. While the pasta cooks, heat 1 tbsp. olive oil, salt and pepper (to taste) in a *LARGE* skillet or wok (I prefer the wok!).
3. Add the onions and mushrooms, and sautee over medium-high heat for a few minutes.
4. Next add the bell peppers and zucchini. Sautee for a few minutes more.
5. When the vegetables are crisp-tender, lower the heat a bit and add the jar of pasta sauce. Stir and heat until it bubbles a bit.
6. Drain your pasta when it is 'al dente' (still a bit firm), and add to the wok. Stir and heat through.
7. (OPTIONAL, and NOT IN TRACKER!!!) Serve with freshly grated parmesan on top!
8. Makes 11 cups. I'd eat 1 1/2 - 2 cups (1.5 - 2 'servings') in a meal. Enjoy! :)
Number of Servings: 11
Recipe submitted by SparkPeople user CURVES_N_CURLS.
2. While the pasta cooks, heat 1 tbsp. olive oil, salt and pepper (to taste) in a *LARGE* skillet or wok (I prefer the wok!).
3. Add the onions and mushrooms, and sautee over medium-high heat for a few minutes.
4. Next add the bell peppers and zucchini. Sautee for a few minutes more.
5. When the vegetables are crisp-tender, lower the heat a bit and add the jar of pasta sauce. Stir and heat until it bubbles a bit.
6. Drain your pasta when it is 'al dente' (still a bit firm), and add to the wok. Stir and heat through.
7. (OPTIONAL, and NOT IN TRACKER!!!) Serve with freshly grated parmesan on top!
8. Makes 11 cups. I'd eat 1 1/2 - 2 cups (1.5 - 2 'servings') in a meal. Enjoy! :)
Number of Servings: 11
Recipe submitted by SparkPeople user CURVES_N_CURLS.
Member Ratings For This Recipe
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FITNUT77
