Veggie Pasta
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 304.5
- Total Fat: 5.9 g
- Cholesterol: 0.0 mg
- Sodium: 448.4 mg
- Total Carbs: 53.3 g
- Dietary Fiber: 5.8 g
- Protein: 10.2 g
View full nutritional breakdown of Veggie Pasta calories by ingredient
Introduction
Vegetarian pasta dish designed to be easy to modify for variety. This is a really basic dish that's meant to be built off of. Experiment and make it your own! (but don't forget to check your version's nutritional info!) Vegetarian pasta dish designed to be easy to modify for variety. This is a really basic dish that's meant to be built off of. Experiment and make it your own! (but don't forget to check your version's nutritional info!)Number of Servings: 6
Ingredients
-
* 1 can black beans
* 1 can yellow corn
* Fresh Basil, 5 leaves (approx.)
* Olive Oil, 2 tbsp
* 1 lb spaghetti, cooked
* Green Peppers (bell peppers), 1 cup, chopped
* Salt, 1 tsp (or to taste)
Black pepper 1 tsp (or to taste)
Red pepper flake 1tsp (or to taste)
Directions
Makes six servings
Cook pasta.
In a skillet, add a tablespoon or two of olive oil and sautee the bell peppers until tender. Add the corn and beans and heat through.
Chiffonade the basil (by rolling the leaves into a little log and slicing it into fine coins as one would a carrot) or just mince it, reserve.
Drain the pasta and return to empty pot. Add vegetable mixture and stir. Plate and garnish with a sprinkling of basil bits.
Number of Servings: 6
Recipe submitted by SparkPeople user REDTHELONGEARS.
Cook pasta.
In a skillet, add a tablespoon or two of olive oil and sautee the bell peppers until tender. Add the corn and beans and heat through.
Chiffonade the basil (by rolling the leaves into a little log and slicing it into fine coins as one would a carrot) or just mince it, reserve.
Drain the pasta and return to empty pot. Add vegetable mixture and stir. Plate and garnish with a sprinkling of basil bits.
Number of Servings: 6
Recipe submitted by SparkPeople user REDTHELONGEARS.