Spring Veggie Pasta

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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 273.4
  • Total Fat: 7.6 g
  • Cholesterol: 7.5 mg
  • Sodium: 301.0 mg
  • Total Carbs: 45.2 g
  • Dietary Fiber: 8.0 g
  • Protein: 12.9 g

View full nutritional breakdown of Spring Veggie Pasta calories by ingredient
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Threw this together last night to satisfy a craving for asparagus. Threw this together last night to satisfy a craving for asparagus.
Number of Servings: 8


    Ronzoni, Whole Wheat Penne Rigate, 14 oz
    Olive Oil, 2 tbsp
    Asparagus, fresh, 4 cup
    Red Ripe Tomatoes, 3 medium whole (2-3/5" dia)
    Portabella Mushrooms, 340 grams (12 oz pkg)
    Onions, raw, .5 cup, chopped
    Garlic, 2 cloves
    Salt, pepper & seasonings to taste
    Reduced fat feta cheese (6 oz)


Trim asparagus and cut into 1 1/2 inch pieces. Dice tomatoes, onion, mushrooms and garlic. Heat oil in non-stick pan, then saute onions until translucent. Add chopped garlic, then add mushrooms and asparagus. Allow to cook until both are almost done, then add tomatoes & seasonings. Cook pasta according to package directions, toss with cooked veggies and sprinkle each serving with about 1 tbsp of feta.

Number of Servings: 8

Recipe submitted by SparkPeople user DENIMANDPEARLS.

TAGS:  Vegetarian Meals |

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