Vegetarian Garden Pasta
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 318.9
- Total Fat: 11.0 g
- Cholesterol: 25.2 mg
- Sodium: 507.9 mg
- Total Carbs: 44.1 g
- Dietary Fiber: 7.7 g
- Protein: 14.4 g
View full nutritional breakdown of Vegetarian Garden Pasta calories by ingredient
Introduction
I love this as my main dish but you can add some grilled chicken if you just can't live without meat! It makes great leftovers to take to work for lunch too. I love this as my main dish but you can add some grilled chicken if you just can't live without meat! It makes great leftovers to take to work for lunch too.Number of Servings: 4
Ingredients
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8 ounces cooked whole grain penne pasta
3 cups chopped seeded roma tomatoes
1 10 oz pkg frozen chopped spinach, thawed & squeezed dry
2 cups sliced fresh mushrooms
1/2 cup green onions, chopped
2 garlic cloves, minced
1 tbsp canola oil
1/4 tsp salt
3 oz crumbled feta cheese
Directions
Cook pasta according to package directions.
Meanwhile, in a large nonstick skillet, saute the tomatoes, spinach, onions, mushrooms and garlic in oil until tomatoes are softened.
Sprinkle with salt. Reduce heat.
Stir in feta cheese; heat until cheese is warm.
Toss tomato mixture with warm pasta and serve immediately.
Number of Servings: 4
Recipe submitted by SparkPeople user GINGERKISS.
Meanwhile, in a large nonstick skillet, saute the tomatoes, spinach, onions, mushrooms and garlic in oil until tomatoes are softened.
Sprinkle with salt. Reduce heat.
Stir in feta cheese; heat until cheese is warm.
Toss tomato mixture with warm pasta and serve immediately.
Number of Servings: 4
Recipe submitted by SparkPeople user GINGERKISS.
Member Ratings For This Recipe
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DECASEY1
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