Garden Vegetable Pasta

Serves: 4

Veggies are the star of this hearty vegetarian pasta.

Ingredients

  1. 1 Little Bear Brand® Vidalia® sweet onion, chopped
  2. 1 pint sliced mushrooms
  3. 8 ounces whole wheat rotini pasta
  4. 1 teaspoon olive oil
  5. 2 tablespoons unsalted butter
  6. 2 cups baby spinach, chopped
  7. 1/2 cup Kalamata olives, sliced

Directions

  1. Preheat oven to 400°F.
  2. Lay onion and mushrooms single layer on parchment-lines baking sheet and bake 15 minutes, or until tender. Remove from oven, set aside to cool.
  3. Boil pasta according to package directions. Drain and toss with oil; set aside.
  4. Heat butter in large skillet on medium-high heat; add onions and mushrooms, and cook 2 minutes, stirring often. Reduce heat to medium; add spinach and olives, and cook 2 minutes. Stir in pasta.

Suggested Sides

Fresh Salad
½ cup pineapple and raspberries
A glass of 1% milk

Nutritional Value

  1. Calories 501
  2. Fat 14g
  3. Protein 18.5g
  4. Carbohydrate 77g
  5. Fiber 6g
  6. Cholesterol 33mg
  7. Sodium 545mg
  8. Calcium 34% DV
  9. Vitamin A 46% DV
  10. Vitamin C 86% DV
  11. Iron 19% DV
  12. ​*Nutritional information is for complete meal with suggested sides

Fresh Salad

Ingredients

  1. 1 package salad greens
  2. 1 cup sliced apples
  3. 1/4 cup red wine vinaigrette

Directions

  1. Top salad with apples and vinaigrette.

Suggested Sides

Fresh Salad
½ cup pineapple and raspberries
A glass of 1% milk

Nutritional Value

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