Pasta Primavera Recipe
Some of my friends are vegetarians and many times I do not eat meat items. Generally, Wednesday and Friday. This dish is rich and so filling. You will not miss the meat.
Ingredients
- 8 Ounces rigatoni pasta
- 1/2 lb asparagus
- 1 zucchini slices in match stick slices
- 2 yellow squash sliced in rounds
- 1/2 lb mushrooms sliced thinly
- 1/2 lb broccoli crowns cut small
- 1/2 lb snap peas
- 1 Jar Alfredo sauce
- 1/2 Cup shredded Parmesan cheese
Directions
- Boil pasta in salty water in a large heavy pan
- Saute vegetables individually with light sunflower or corn oil, place the vegetables in a 13 X 9 glass pan
- Warm Alfredo sauce in a small pan
- When pasta is finished, blend sauce and vegetables together in the baking pan. Sprinkled grated cheese on top of pasta dish and place in a 350 oven and bake for 20 minutes, allow to stand 15 minutes
Adding to Planner
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 189g | |
| Recipe makes 6 servings | |
| Calories 65 | |
| Calories from Fat 19 | 29% |
| Total Fat 2.18g | 3% |
| Saturated Fat 1.23g | 5% |
| Trans Fat 0.0g | |
| Cholesterol 5mg | 2% |
| Sodium 122mg | 5% |
| Potassium 477mg | 14% |
| Total Carbs 7.7g | 2% |
| Dietary Fiber 2.9g | 10% |
| Sugars 3.35g | 2% |
| Protein 5.83g | 9% |
