Creamy Red Wine Pasta Primavera
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 566.2
- Total Fat: 17.1 g
- Cholesterol: 25.2 mg
- Sodium: 974.1 mg
- Total Carbs: 64.4 g
- Dietary Fiber: 18.4 g
- Protein: 30.0 g
View full nutritional breakdown of Creamy Red Wine Pasta Primavera calories by ingredient
Introduction
A rich and delicate vegetarian pasta dish. Disclaimer: I never actually cook with recipes, so everthing here is approximate. You can add whatever veggies, beans, pastas, etc. A white wine (and lemon juice) would work too, but perhaps with goat cheese instead of feta. A rich and delicate vegetarian pasta dish. Disclaimer: I never actually cook with recipes, so everthing here is approximate. You can add whatever veggies, beans, pastas, etc. A white wine (and lemon juice) would work too, but perhaps with goat cheese instead of feta.Number of Servings: 4
Ingredients
-
2 tbs. olive oil
2 medium onions
3 garlic cloves
crushed red pepper to taste
oregano to taste
1 pound whole wheat pasta
1 cup chopped tomatoes--cherry or plum
3 cups chopped zucchini
1 cup chopped carrots
2 cups white beans, rinsed
2 Boca vegetarian Italian sausage
3 oz. feta cheese
3 oz. red wine
Directions
Makes 4-6 servings
1.Chop onions, garlic, tomatoes, carrots and zucchini. Crumble feta cheese.
2. Add olive oil to a heated chef's pan. Saute onions for a few minutes. Add garlic, zucchini, oregano, crushed red peper, salt and pepper.
3. Meanwhile, steam carrots on the side and cook pasta according to directions on package. Another option is to simply saute shredded carrots.
4. Once zucchini is done, add tomatoes, carrots, white beans, and wine. Saute until hot, add crumbled feta cheese and cook for 1 or 2 more minutes until the cheese and wine become a rich sauce.
5. Serve over pasta with a garden salad.
5.
Number of Servings: 4
Recipe submitted by SparkPeople user SULLY07.
1.Chop onions, garlic, tomatoes, carrots and zucchini. Crumble feta cheese.
2. Add olive oil to a heated chef's pan. Saute onions for a few minutes. Add garlic, zucchini, oregano, crushed red peper, salt and pepper.
3. Meanwhile, steam carrots on the side and cook pasta according to directions on package. Another option is to simply saute shredded carrots.
4. Once zucchini is done, add tomatoes, carrots, white beans, and wine. Saute until hot, add crumbled feta cheese and cook for 1 or 2 more minutes until the cheese and wine become a rich sauce.
5. Serve over pasta with a garden salad.
5.
Number of Servings: 4
Recipe submitted by SparkPeople user SULLY07.