Gluten free pasta with veggies

Gluten free pasta with veggies
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Nutritional Info
  • Servings Per Recipe: 2
  • Amount Per Serving
  • Calories: 484.9
  • Total Fat: 28.1 g
  • Cholesterol: 10.0 mg
  • Sodium: 292.3 mg
  • Total Carbs: 44.6 g
  • Dietary Fiber: 12.1 g
  • Protein: 23.6 g

View full nutritional breakdown of Gluten free pasta with veggies calories by ingredient
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Introduction

GF version of a quick and delicious standby. Use whatever veggies you have on hand. Chickpea pasta adds a boost of protein. I also used fresh Thai basil. GF version of a quick and delicious standby. Use whatever veggies you have on hand. Chickpea pasta adds a boost of protein. I also used fresh Thai basil.
Number of Servings: 2

Ingredients

    2 serving Banza Chickpea Rotini 1/4box (2oz) (by JENNKLEN)
    1 serving Baby Bella Mushrooms (3 oz)
    3 serving Garlic (1 clove) (by AIRAMEI)
    1 tbsp Basil
    20 serving Cherry Tomatoes, Fresh, 1 Tomato
    2 cup Baby Spinach - Fresh Express (bagged)
    3 tbsp Extra Virgin Olive Oil
    28 gram(s) Cheese, Frigo Shredded Parmesan Cheese (1/4 cup)

Directions

Cook half a box of Banza Pasta according to package directions.
Chop garlic, basil. Slice mushrooms and tomatoes.
Heat 3 TBSP of oil. Sauté garlic, mushrooms and basil for about ten minutes.
Add spinach and tomatoes. Sauté until spinach cooks down and tomatoes are heated.
Stir in cooked pasta.
Stir in cheese.
Enjoy.

Serving Size: 2

Number of Servings: 2

Recipe submitted by SparkPeople user MKSMIMMA1.

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