Italian Rice-Noodle Pasta

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Nutritional Info
  • Servings Per Recipe: 2
  • Amount Per Serving
  • Calories: 393.7
  • Total Fat: 16.8 g
  • Cholesterol: 5.0 mg
  • Sodium: 606.1 mg
  • Total Carbs: 45.7 g
  • Dietary Fiber: 8.8 g
  • Protein: 19.3 g

View full nutritional breakdown of Italian Rice-Noodle Pasta calories by ingredient


(with tofu and sundried tomatoes)
from: The Eat-Clean Diet Cookbook, by Tosca Reno
(with tofu and sundried tomatoes)
from: The Eat-Clean Diet Cookbook, by Tosca Reno

Number of Servings: 2


    2 t extra virgin olive oil
    1 fresh garlic cloves, put through a garlic press
    1 T pesto, homemade or commerical
    10 oz firm tofu, rinsed well drained and cut into cubes or strips
    1/6 C sundrid tomatoes, chopped
    1/3C fresh basil, coarsely chopped
    2 lg fresh Roma tomatoes, chopped
    1C baby spinach leaves
    1/2 C chopped broccolini (tender stem)
    1/3 lb brown rice pasta spaghetti noodles
    sea salt
    freshly ground pepper


In a large non stick saute pan, heat olive oil and garlic over medium heat. Add pesto, tofu and sundried tomatoes and warm through. Add basil, fresh tomatoes, baby spinach and chopped broccolini. Simmer the tomato and vegetable mixture until you have a consistent sauce. Add more tomatoes if needed.

Meanwhile, in a large saucepan, boil about 3 quarts of water. Add a pinch of sea salt and a dash of olive oil to keep the pasta from sticking together. Add pasta and cook until al dente. Drain pasta and add sauce. Toss so that all ingredients are uniformaly distributed. Transfer to a heated serving bowl and serve immediately.

Number of Servings: 2

Recipe submitted by SparkPeople user HILLRUNNER.