Pasta Frigorifero

FitnessGeek

Move over pasta primavera, hello pasta frigorifero!
This pasta is colorful and tasty!

Pasta Frigorifero
Vegetarian (dairy)
Serves 2

Ingredients:
2 cups bow tie pasta (measured dry)
1 cup spinach
1 small sweet potato, cut into wedges then chopped into small 1” pieces
½ cup frozen cut green beans
1 red bell pepper, chopped into 1” pieces
1 small onion
1 tbsp parsley, chopped
2 cloves garlic, minced
Pinch thyme
Salt & pepper to taste
½ tbsp olive oil
½ cup vegetable broth
½ cup warm water
1 tbsp light cream cheese
1 tbsp daisy light sour cream

Cook:
- Prepare pasta as instructed on package.
- While pasta is cooking, heat oil in a medium-large skillet over medium-high heat. Add sweet potato, green beans, bell pepper, onion, and garlic. Cook for 2-3 min.
- Add thyme, pepper, and salt. Turn up to high heat and add vegetable broth and warm water. Cook for 5 min or until the sweet potatoes are tender.
- Turn vegetables down to medium-low heat and add cream cheese, sour cream, parsley, and spinach. Stir thoroughly, and cook for 2 min.
- Drain and add the prepared pasta to the vegetables, mix through and let cook on low for 2 min.
- Serve hot and garnished with a bit of fresh parsley.

Nutritional Information:
Serving size- ½ of prepared recipe (about 1 ½ cups)
Calories 375.7
Total Fat 9.6 g
Total Carbohydrate 60.8 g
Protein 12.8 g


You could easily split this recipe into 4 and serve with a yummy side salad...but I liked my nice big bowl of pasta. Here is the info if you split it into 4 servings:
Nutritional Information:
Serving size- 1/4 of prepared recipe (about 3/4 of a cup)
Calories 187.9
Total Fat 4.8 g
Total Carbohydrate 30.4 g
Protein 6.4 g

FitnessGeek

Move over pasta primavera, hello pasta frigorifero!
This pasta is colorful and tasty!

Pasta Frigorifero
Vegetarian (dairy)
Serves 2

Ingredients:
2 cups bow tie pasta (measured dry)
1 cup spinach
1 small sweet potato, cut into wedges then chopped into small 1” pieces
½ cup frozen cut green beans
1 red bell pepper, chopped into 1” pieces
1 small onion
1 tbsp parsley, chopped
2 cloves garlic, minced
Pinch thyme
Salt & pepper to taste
½ tbsp olive oil
½ cup vegetable broth
½ cup warm water
1 tbsp light cream cheese
1 tbsp daisy light sour cream

Cook:
- Prepare pasta as instructed on package.
- While pasta is cooking, heat oil in a medium-large skillet over medium-high heat. Add sweet potato, green beans, bell pepper, onion, and garlic. Cook for 2-3 min.
- Add thyme, pepper, and salt. Turn up to high heat and add vegetable broth and warm water. Cook for 5 min or until the sweet potatoes are tender.
- Turn vegetables down to medium-low heat and add cream cheese, sour cream, parsley, and spinach. Stir thoroughly, and cook for 2 min.
- Drain and add the prepared pasta to the vegetables, mix through and let cook on low for 2 min.
- Serve hot and garnished with a bit of fresh parsley.

Nutritional Information:
Serving size- ½ of prepared recipe (about 1 ½ cups)
Calories 375.7
Total Fat 9.6 g
Total Carbohydrate 60.8 g
Protein 12.8 g


You could easily split this recipe into 4 and serve with a yummy side salad...but I liked my nice big bowl of pasta. Here is the info if you split it into 4 servings:
Nutritional Information:
Serving size- 1/4 of prepared recipe (about 3/4 of a cup)
Calories 187.9
Total Fat 4.8 g
Total Carbohydrate 30.4 g
Protein 6.4 g