Maggie's veggie mac & cheese
Nutritional Info
- Servings Per Recipe: 2
- Amount Per Serving
- Calories: 419.4
- Total Fat: 17.2 g
- Cholesterol: 31.7 mg
- Sodium: 1,259.3 mg
- Total Carbs: 35.6 g
- Dietary Fiber: 4.5 g
- Protein: 15.9 g
View full nutritional breakdown of Maggie's veggie mac & cheese calories by ingredient
Submitted by: MAGUITA74
Number of Servings: 2
Ingredients
-
Rotini pasta uncooked, 1 cup
Celery, raw, 1 stalk, small (5" long)
Onions, raw, 1 cup, chopped
Spinach, fresh, .25 cup
Garlic, .5 tsp
Butter, unsalted, 1 tsp
Olive Oil, .5 tsp
Peppers, sweet, red, fresh, .25 cup, chopped
Four cheese mexican, 0.25 cup
Parmesan Cheese, grated, 1 tbsp
Ricotta Cheese, part skim milk, 1 tbsp
Tropical queso fresco, 2 oz
Black Olives, 10 small
Spanish Olives w/pimento - 10 olives
Capers, 10 capers
Directions
Cook pasta al dente.
Meanwhile in a combination of the butter and olive oil, saute onion, spinach, celery and peppers until soft.
Add garlic and saute for a minute.
Add milk and half cup water. Bring to a boil and add cheeses, except queso fresco.
Serve warm with one ounce queso fresco per serving crumbled on top and cover with half the olives and capers per serving.
Two one-cup servings.
Number of Servings: 2
Recipe submitted by SparkPeople user MAGUITA74.
Meanwhile in a combination of the butter and olive oil, saute onion, spinach, celery and peppers until soft.
Add garlic and saute for a minute.
Add milk and half cup water. Bring to a boil and add cheeses, except queso fresco.
Serve warm with one ounce queso fresco per serving crumbled on top and cover with half the olives and capers per serving.
Two one-cup servings.
Number of Servings: 2
Recipe submitted by SparkPeople user MAGUITA74.
