Vegetarian

Cornucopia of Veggies with Pasta (minus the horn) is for Dinner.

Cornucopia of Veggies with Pasta (minus the horn) takes several minutes to prepare.

Cornucopia of Veggies with Pasta (minus the horn) takes several minutes to cook.

Cornucopia of Veggies with Pasta (minus the horn) makes 4 servings.

The ingredients for Cornucopia of Veggies with Pasta (minus the horn) are:

canned diced tomatoes in juice w/ basil, garlic & oregano, 3.5 cup (1 can)
Onions, raw, 1 small
Garlic, 5 cloves
Basil, 2 tbsp
Cauliflower, 1 head, small (4" dia)
Zucchini, 4 small
Yellow Peppers (bell peppers), 1 pepper, large (3-3/4" long, 3" dia)
Arugula, 4 cup
Cannelini Beans, 1 can drained and rinsed
Whole Wheat Spaghetti, cooked, 2 cup
Olive Oil, 2 tbsp
6oz Trader Joe's fat free feta
1 TBSP dried oregano

Here is how you make Cornucopia of Veggies with Pasta (minus the horn):

Preheat oven to 375 degrees to roast zucchini and pepper for approx 10 minutes. While roasting zucchini & peppers, cook pasta according to package directions, adding cauliflower the last 3-4 minutes. In the mean time using a saute pan, sprayed with 1-2 tsp olive oil, saute onions and garlic then add canned tomatoes and seasonings. Add beans to tomato "sauce". Place pasta in bowl large enough to toss everything. When all ingredients are cook mix pasta, cauliflower and sauce in bowl with arugula, to wilt arugula. Add Feta cheese, then either toss the remaining veggies in or dish them on top of pasta.Serving Size: 4 servings - divide dish evenly (they are VERY generous servings)Number of Servings: 4Recipe submitted by SparkPeople user LMJ2874.

The nutritional information for Cornucopia of Veggies with Pasta (minus the horn) is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 396.4

• Total Fat: 7.7 g
• Cholesterol: 4.5 mg
• Sodium: 1,180.1 mg
• Total Carbs: 61.6 g
• Dietary Fiber: 18.3 g
• Protein: 25.1 g