Vegetarian

Spring Veggie Pasta takes several minutes to prepare.

Spring Veggie Pasta takes several minutes to cook.

Spring Veggie Pasta makes 8 servings.

The ingredients for Spring Veggie Pasta are:

Ronzoni, Whole Wheat Penne Rigate, 14 oz
Olive Oil, 2 tbsp
Asparagus, fresh, 4 cup
Red Ripe Tomatoes, 3 medium whole (2-3/5" dia)
Portabella Mushrooms, 340 grams (12 oz pkg)
Onions, raw, .5 cup, chopped
Garlic, 2 cloves
Salt, pepper & seasonings to taste
Reduced fat feta cheese (6 oz)

Here is how you make Spring Veggie Pasta:

Trim asparagus and cut into 1 1/2 inch pieces. Dice tomatoes, onion, mushrooms and garlic. Heat oil in non-stick pan, then saute onions until translucent. Add chopped garlic, then add mushrooms and asparagus. Allow to cook until both are almost done, then add tomatoes & seasonings. Cook pasta according to package directions, toss with cooked veggies and sprinkle each serving with about 1 tbsp of feta.Number of Servings: 8Recipe submitted by SparkPeople user DENIMANDPEARLS.

The nutritional information for Spring Veggie Pasta is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 273.4

• Total Fat: 7.6 g
• Cholesterol: 7.5 mg
• Sodium: 301.0 mg
• Total Carbs: 45.2 g
• Dietary Fiber: 8.0 g
• Protein: 12.9 g