EASY VEGETARIAN PASTA

happy_bunny1990

This is good for any vegetarian or friends you have over that are.

INGREDIENTS (Nutrition)
1 (16 ounce) package uncooked whole wheat spaghetti
3 tablespoons olive oil
2 tablespoons garlic, minced
3 large tomatoes, diced
1 red onion, chopped
1 yellow bell pepper, chopped
1 red bell pepper, chopped
1 cup chopped zucchini
1/2 cup sliced fresh mushrooms
2 tablespoons balsamic vinegar
2 tablespoons crumbled feta cheese

DIRECTIONS

Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.

Heat the oil in a skillet over medium heat, and saute the garlic until lightly browned. Mix in the tomatoes, onion, yellow bell pepper, red bell pepper, zucchini, and mushrooms. Cook and stir until tender.

Mix the balsamic vinegar into the skillet. Toss with the cooked spaghetti, and sprinkle with feta cheese to serve.

FOOTNOTES

Servings Per Recipe: 8

Amount Per Serving

Calories: 264

Total Fat: 6.7g
Cholesterol: 2mg
Sodium: 40mg
Total Carbs: 46g
Dietary Fiber: 8.1g
Protein: 9.4g

happy_bunny1990

This is good for any vegetarian or friends you have over that are.

INGREDIENTS (Nutrition)
1 (16 ounce) package uncooked whole wheat spaghetti
3 tablespoons olive oil
2 tablespoons garlic, minced
3 large tomatoes, diced
1 red onion, chopped
1 yellow bell pepper, chopped
1 red bell pepper, chopped
1 cup chopped zucchini
1/2 cup sliced fresh mushrooms
2 tablespoons balsamic vinegar
2 tablespoons crumbled feta cheese

DIRECTIONS

Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.

Heat the oil in a skillet over medium heat, and saute the garlic until lightly browned. Mix in the tomatoes, onion, yellow bell pepper, red bell pepper, zucchini, and mushrooms. Cook and stir until tender.

Mix the balsamic vinegar into the skillet. Toss with the cooked spaghetti, and sprinkle with feta cheese to serve.

FOOTNOTES

Servings Per Recipe: 8

Amount Per Serving

Calories: 264

Total Fat: 6.7g
Cholesterol: 2mg
Sodium: 40mg
Total Carbs: 46g
Dietary Fiber: 8.1g
Protein: 9.4g

happy_bunny1990

Southwestern Vegetarian Pasta

INGREDIENTS (Nutrition)

1 tablespoon vegetable oil
1 onion, chopped
1/2 green bell pepper, diced
2 cloves garlic, chopped
2 tablespoons chili powder
1 teaspoon ground cumin
1 (28 ounce) can diced tomatoes with juice
1 (15 ounce) can chickpeas
1 (10 ounce) package frozen corn kernels, thawed
1 (12 ounce) package uncooked elbow macaroni
1/2 cup shredded Monterey Jack cheese

DIRECTIONS

Heat oil in a large, deep skillet. Saute onion, green pepper, garlic, chili powder and cumin. Stir in tomatoes, chickpeas and corn. Reduce heat to low and simmer 15 to 20 minutes, or until thickened and heated through.

Meanwhile, bring a large pot of lightly salted water to a boil. Add macaroni and cook for 8 to 10 minutes or until al dente; drain.

Combine pasta and sauce. Sprinkle each serving with Monterey Jack cheese.

FOOTNOTES

Southwestern Vegetarian Pasta
Servings Per Recipe: 6

Amount Per Serving

Calories: 450

Total Fat: 8.2g
Cholesterol: 8mg
Sodium: 499mg
Total Carbs: 77.6g
Dietary Fiber: 9.3g
Protein: 17.2g

purrrr

just saving to my topics... i am a veg and like trying new ways of preparing my full grain pasta, thanks for the ideas, sounds nice, except i'll cut out the cheese

:flowerforyou:

happy_bunny1990

just saving to my topics... i am a veg and like trying new ways of preparing my full grain pasta, thanks for the ideas, sounds nice, except i'll cut out the cheese

:flowerforyou:

you dont have to have the cheese the cheese is just for more flavoring.