Vegetarian

Florentine Vegetable Pasta takes several minutes to prepare.

Florentine Vegetable Pasta takes several minutes to cook.

Florentine Vegetable Pasta makes 8 servings.

The ingredients for Florentine Vegetable Pasta are:

3 carrots
1/2 cup chicken stock
1 tbsp extra virgin olive oil
1 medium onion (diced)
2 tsp minced garlic
1/4 cup dry white wine or rose
1 28 oz can crushed tomatoes
1/2 tbsp dried basil
1/2 cup fat free half and half
2 cups fresh spinach (chopped)
1 (16 oz) package whole wheat penne pasta

Salt & Pepper to taste (not included in nutritional info)

Here is how you make Florentine Vegetable Pasta:

Fill a medium saucepot with water and place over high heat. Bring to a boil. Drop the carrots into the boiling water and cook until tender. Drain them and place into a blender or food processor. Add the stock and puree.While the carrots are cooking, fill a large pasta pot with water and place over high heat. Once the water comes to a boil, add some salt and drop the penne. Cook to al dente, according to the package directions.While the pasta is cooking, in a large skillet over medium-high heat, saut? the onion and garlic in olive oil until the onion becomes soft and translucent. Stir in the pureed carrots along with the wine. Simmer and reduce for 5 minutes. Add tomatoes, basil, salt and pepper. Wilt the spinach into the skillet with the carrot mixture, then stir in the half and half. Let the veggie mixture reduce over medium-low heat until thick. It should have a sauce-like consistency.Add the cooked penne to the skillet and mix until combined. *Makes 8 1-cup servings.Number of Servings: 8Recipe submitted by SparkPeople user KELLYALTA.

The nutritional information for Florentine Vegetable Pasta is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 259.4

• Total Fat: 3.4 g
• Cholesterol: 0.8 mg
• Sodium: 206.0 mg
• Total Carbs: 54.6 g
• Dietary Fiber: 9.0 g
• Protein: 8.7 g