Very Veggie Pasta Toss (From Prevention Magazine)
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Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 254.2
- Total Fat: 6.3 g
- Cholesterol: 0.0 mg
- Sodium: 53.0 mg
- Total Carbs: 43.2 g
- Dietary Fiber: 8.6 g
- Protein: 9.8 g
View full nutritional breakdown of Very Veggie Pasta Toss (From Prevention Magazine) calories by ingredient
Introduction
Veggie Pasta Dish - Lots of veggiesCould also toss with cubed cooked chicken breast (chicken not included in nutritional facts) Veggie Pasta Dish - Lots of veggies
Could also toss with cubed cooked chicken breast (chicken not included in nutritional facts)
Number of Servings: 6
Ingredients
-
Olive Oil, 2 tbsp
Yellow Peppers (bell peppers), 3 pepper, large (3-3/4" long, 3" dia) - red or orange also fine - cut into strips
*Broccoli Slaw, 12 oz (raw package)
Carrots, raw, 2 cup, strips or shredded
Red Ripe Tomatoes, 2 cup cherry tomatoes (1 pint)
Garlic, 3 cloves minced
angel hair pasta whole wheat, 8 oz
balsamic vinegar, 1-2 tablespoons
Tips
Buy pre-shredded carrots
Directions
Cook pasta to al dente per package directions. Reserve 1/2 cup pasta water before draining well.
Heat oil in a deep nonstick pan on medium-high heat. Saute slaw, carrots, and peppers. Saute for about 8 minutes until tender, then transfer to a bowl.
Saute tomatoes about 8 minutes until wilted. Add garlic and cook about 1 minute more.
Add all ingredients to pan including pasta water and toss well.
Divide into 4 equal servings.
Serving Size: makes 4 servings
Number of Servings: 6
Recipe submitted by SparkPeople user MLPHOWER1.
Heat oil in a deep nonstick pan on medium-high heat. Saute slaw, carrots, and peppers. Saute for about 8 minutes until tender, then transfer to a bowl.
Saute tomatoes about 8 minutes until wilted. Add garlic and cook about 1 minute more.
Add all ingredients to pan including pasta water and toss well.
Divide into 4 equal servings.
Serving Size: makes 4 servings
Number of Servings: 6
Recipe submitted by SparkPeople user MLPHOWER1.