Vegetable Pasta

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 261.8
  • Total Fat: 16.1 g
  • Cholesterol: 20.3 mg
  • Sodium: 410.1 mg
  • Total Carbs: 24.4 g
  • Dietary Fiber: 5.8 g
  • Protein: 8.8 g

View full nutritional breakdown of Vegetable Pasta calories by ingredient


Introduction

I usually use Lemon Pepper Pappardelle for this dish, but you can use any kind of pasta you like. My family loves this meal. It is very nutritious, healthy, and very fulfilling! It's a vegetarian dish. I usually use Lemon Pepper Pappardelle for this dish, but you can use any kind of pasta you like. My family loves this meal. It is very nutritious, healthy, and very fulfilling! It's a vegetarian dish.
Number of Servings: 4

Ingredients

    2 cups Lemon Pepper Pappardelle or other pasta
    3 garlic cloves, minced
    2 tbsp. sundried tomatoes
    2 tbsp. olive oil
    3 tbsp. pesto sauce
    1/2 cup Feta cheese, crumbled
    1 1/2 cups green beans, whole
    1 cup asparagus, snapped in half
    1 1/2 cups artichoke hearts, frozen
    Salt to taste

Directions

1. Cook pasta according to package directions. Meanwhile, heat a large skillet over medium-high heat. Add olive oil to the skillet and add garlic.

2. Saute garlic until golden. Add the vegetables and continue to saute. Add sundried tomatoes to the vegetables. Continue to saute, stirring occasionally, until vegetables are crisp-tender and artichokes are heated through.

3. Drain pasta; Add sauteed vegetables to pasta. Add the pesto sauce and toss to coat all of the ingredients. Add salt to taste. Crumble feta cheese over the top of the pasta. Enjoy!

Makes about 8 - 1 cup servings

Number of Servings: 4

Recipe submitted by SparkPeople user SEATTLEGIRL627.