Random Vegetable Pasta

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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 154.7
  • Total Fat: 1.9 g
  • Cholesterol: 1.6 mg
  • Sodium: 370.2 mg
  • Total Carbs: 31.2 g
  • Dietary Fiber: 6.3 g
  • Protein: 8.5 g

View full nutritional breakdown of Random Vegetable Pasta calories by ingredient
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Introduction

I made this up based on vegetables I had on hand. We have a ton of radishes right now from our garden and I'm trying to come up with ways to use them.

I made this up based on vegetables I had on hand. We have a ton of radishes right now from our garden and I'm trying to come up with ways to use them.


Number of Servings: 12

Ingredients

    1 box whole wheat pasta (I used ronzoni whole wheat rotini)
    1 can dark red kidney beans
    1 can peeled tomatos in juice (I used what I had which happened to have chili seasoning)
    2 oz or so fat free feta
    1/4 cup parmesan cheese
    1/2 cup frozen snap peas
    1 cup fresh spinach
    1/4 cup chopped onion



Directions

Cook pasta according to package directions

While pasta is cooking,
Place frozen peas and spinach in the bottom of a large bowl
and
Open and drain/rinse kidney beans
Chop onion

After draining pasta, pour it over peas and spinach

Add the rest of the ingredients, salt and pepper to taste, and stir.

Serve immediately.

Number of Servings: 12

Recipe submitted by SparkPeople user APERSEGHIN.

TAGS:  Vegetarian Meals |

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