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Veggies are the star of this hearty vegetarian pasta.

Garden Vegetable Pasta
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Servings 4 Prep Time 30minutes
Servings 4 Prep Time 30minutes
Veggies are the star of this hearty vegetarian pasta.
Garden Vegetable Pasta
Ingredients
  • 1 Little Bear Brand® sweet onion, chopped
  • 1 pint sliced mushrooms
  • 8 ounces whole wheat rotini pasta
  • 1 teaspoon olive oil
  • 2 tablespoons unsalted butter
  • 2 cups baby spinach, chopped
  • 1/2 cup sliced Kalamata olives
Fresh Salad
Ingredients
  • 1 package salad greens
  • 1 apple, sliced
  • 1/4 cup red wine vinaigrette
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.
  5. Serve with salad topped with apple and vinaigrette.
Suggested Sides
• ½ cup pineapple and raspberries • A glass of 1% milk
Nutritional Value
Calories 501; Fat 14g; Protein 18.5g; Carbohydrate 77g; Fiber 6g; Cholesterol 33mg; Sodium 545mg; Calcium 34% DV; Vitamin A 46% DV; Vitamin C 86% DV; Iron 19% DV
Tags , , ,
Servings 4 Prep Time 30minutes
Servings 4 Prep Time 30minutes
Veggies are the star of this hearty vegetarian pasta.
Garden Vegetable Pasta
Ingredients
  • 1 Little Bear Brand® sweet onion, chopped
  • 1 pint sliced mushrooms
  • 8 ounces whole wheat rotini pasta
  • 1 teaspoon olive oil
  • 2 tablespoons unsalted butter
  • 2 cups baby spinach, chopped
  • 1/2 cup sliced Kalamata olives
Fresh Salad
Ingredients
  • 1 package salad greens
  • 1 apple, sliced
  • 1/4 cup red wine vinaigrette
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.
  5. Serve with salad topped with apple and vinaigrette.
Suggested Sides
• ½ cup pineapple and raspberries • A glass of 1% milk
Nutritional Value
Calories 501; Fat 14g; Protein 18.5g; Carbohydrate 77g; Fiber 6g; Cholesterol 33mg; Sodium 545mg; Calcium 34% DV; Vitamin A 46% DV; Vitamin C 86% DV; Iron 19% DV
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