Whole Wheat Pasta with Sauteed Veggies in Tomato Mushroom Sauce

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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
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[Created 2007-07-18.] [Created 2007-07-18.]
Number of Servings: 11


    - 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


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.

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Member Ratings For This Recipe

  • Great recipe! Tasty, colorful, and loaded with veggies. I refrigerated the leftovers and have been enjoying them all week. - 10/3/07

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