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Pasta with Garden Vegetables

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Submitted by happyzhangbo

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YIELD

4 servings

PREP

8 min

COOK

7 min

READY

15 min

Ingredients

8 231.2
OUNCES ML/G PASTA, PENNE
dried
½ 118
CUP ML CHEESE
shaved or crumbled, such as Parmigiano-Reggiano, feta, Gorgonzola, or Grand Padano (2 ounces) *
½ 118
CUP ML TOMATOES
chopped fresh or canned
½ 118
CUP ML SWEET YELLOW BELL PEPPERS
chopped *
1 237
CUP ML HERBS
chopped leafy greens, such as watercress, arugula, basil, and/or parsley *
1 1
X X SEA SALT
to taste *
1 1
X X BLACK PEPPER
ground to taste *

Directions

Cook pasta according to package directions.

Drain pasta and return to hot pan.

Pour oil over pasta.

Stir in cheese, tomatoes, sweet pepper, and greens or herbs.

Season to taste with sea salt and pepper.

Serve immediately.

* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 58g (2.0 oz)
Amount per Serving
Calories 204 61% from fat
 % Daily Value *
Total Fat 14g 21%
Saturated Fat 2g 10%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 3mg 0%
Total Carbohydrate 6g 6%
Dietary Fiber 1g 4%
Sugars g
Protein 6g
Vitamin A 4% Vitamin C 5%
Calcium 1% Iron 5%
* based on a 2,000 calorie diet How is this calculated?
Low Cholesterol, Cholesterol-Free, Trans-fat Free, Sodium-Free, Low Sodium
 

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