Fish

Sun-dried Tomato Vegetable Pasta takes 10 minutes to prepare.

Sun-dried Tomato Vegetable Pasta takes 25 minutes to cook.

Sun-dried Tomato Vegetable Pasta makes 2 servings.

The ingredients for Sun-dried Tomato Vegetable Pasta are:

.25 cup Sun Dried Tomatoes
1.5 cup (2 serving) 365 Organic Whole Wheat Pasta Shells
1 clove Garlic
1 tbsp light cream cheese
1/8 cup Parmesan Cheese, grated
1 tbsp Lemon Juice
2 large portabella mushroom caps
2 cups fresh Broccoli
1oz light swiss cheese
.5 cup skim or soy milk
5 grape Tomatoes

Here is how you make Sun-dried Tomato Vegetable Pasta:

1. Place sundried tomatoes and boiling water in a bowl. Cover and let stand 30 minutes or until tender; drain and chop.2. Meanwhile cook pasta according to package directions, omitting any added salt or fat. Drail.3. Chop vegetables.4. Steam or sautee broccoli until crisp-tender. Set aside.5. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add garlic to pain; saute 30 seconds. Add mushrooms. Cook until tender. Add tomatoes and cook until soft. Add cream cheese, stirring to combine and let melt a bit. Add milk. Bring to a boil. Reduce heat, and simmer 2 minutes. Add sundried tomatoes, broccoli, and italian seasoning. Stir Well. Remove from heat. Stir in pasta, parmesan, and lemon juice. Enjoy!Number of Servings: 2Recipe submitted by SparkPeople user JLAWLESS.

The nutritional information for Sun-dried Tomato Vegetable Pasta is:

• Servings Per Recipe: 2
• Amount Per Serving
• Calories: 396.9

• Total Fat: 7.4 g
• Cholesterol: 13.7 mg
• Sodium: 421.6 mg
• Total Carbs: 63.1 g
• Dietary Fiber: 11.1 g
• Protein: 22.9 g