Ingredients:
| 4 cups | assorted vegetables, sliced (zucchini, broccoli, peas) |
| 1 cup | grape or fresh tomatoes (chopped and seeds removed) |
| 2 cups (about 8 ounces) | whole wheat pasta (rotini, bow tie, penne) |
| 1 1/2 tablespoons | oil (canola or vegetable) |
| 2 | medium garlic cloves, minced, or 1/4 teaspoon garlic salt |
| 1/2 cup | onion, chopped (about 1/2 medium onion) |
| 1 teaspoon | dried Italian seasoning |
| 1/4 teaspoon | salt |
| 1/8 teaspoon | ground black pepper |
| 1/4 cup | Parmesan cheese |
| 1/2 cup | mozzarella cheese, shredded |
Instructions:
- Wash and prepare vegetables and tomatoes.
- Cook pasta according to package directions. Drain water from cooked pasta and save 1/4 cup of water.
- Heat oil in a large skillet as pasta cooks. Add garlic and onion to skillet. Sauté over medium heat about 1-2 minutes or until soft.
- Add any uncooked hard vegetables and cook for 3 minutes. Add soft vegetables and continue to cook. Add Italian seasoning, salt, and pepper. Add tomatoes last and cook until warm.
- Add cooked drained pasta to the vegetables. Add a little of the water from the pasta, if needed.
- Add cheeses to mixture. Stir until cheese is mostly melted.
- Serve immediately.
Nutrition Facts
6 Servings Per RecipeServing Size: 1 1/2 cups
Amount Per Serving
Calories 230
- % Daily Value*
- Total Fat 7g
- 11%
- Saturated Fat 2g
- 10%
- Trans Fat 0g
- Cholesterol 10mg
- 3%
- Sodium 240mg
- 10%
- Total Carbohydrates 35g
- 12%
- Dietary Fiber 5g
- 20%
- Total Sugars 3g
- Added Sugars
- NA*
- Protein 11g
- Vitamin D 0mcg
- 0%
- Calcium 16mg
- 2%
- Iron 0mg
- 0%
- Potassium 27mg
- 0%
* The % Daily Value (DV) tells you how much a nutrient In a serving Of food contributes To a daily diet. 2,000 calories a day Is used For general nutrition advice.
NA* - We are currently In the process Of integrating the New FDA Nutrition Standards. Added Sugar information Is Not currently avaliable For the recipe. We will be updating the information shortly.
Source: Spend Smart Eat Smart