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Egg Noodles And Vegetables With Pesto

Fettuccine.Inn's picture
  Egg noodles 16 Ounce (1 Package)
  Olive oil 5 Tablespoon, divided
  Garlic 10 Clove (50 gm)
  Basil leaves 3 Cup (48 tbs), lightly packed
  Spinach 3 Cup (48 tbs), lightly packed
  Nonfat italian salad dressing 1⁄2 Cup (8 tbs)
  Broccoli florets 4 Cup (64 tbs)
  Cauliflower florets 4 Cup (64 tbs)
  Onions 2 Large, cut into strips
  Mushrooms 2 Cup (32 tbs), sliced
  Red pepper flakes 1⁄2 Teaspoon
  Cherry tomatoes 2 Pint, cut in halves
  Shredded asiago cheese 1⁄2 Cup (8 tbs)

1) Follow package instructions to cook noodles and drain well.
2) In a large bowl, put the drained noodles and stir with 1 tablespoon oil.

3) To prepare pesto, briefly process garlic in a food processor until chopped.
4) Add in basil and chop finely by processing using on/off pulsing action and then place on a medium bowl.
5) Chop spinach finely in the processor and then add in salad dressing and 3 tablespoons of olive oil, processing briefly to mix well.
6) Mix this with the basil mixture.
7) In a large nonstick skillet or wok, allow the remaining 1 tablespoon oil to be heated over medium heat.
8) Stir in broccoli, cauliflower and onions and cook, covered for 5 minutes, stirring only when needed.
9) Uncover and cook the mixture for 5 minutes, after adding in mushrooms and red pepper flakes, until vegetables are crisp-soft.

10) To the cooked noodles, add vegetable mixture, tomatoes and pesto and stir well to blend.

11) Top with cheese and serve after garnishing with fresh basil.

Recipe Summary

Difficulty Level: 
Main Dish
Lacto Ovo Vegetarian
Preparation Time: 
30 Minutes
Cook Time: 
30 Minutes
Ready In: 
60 Minutes

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Average: 4.3 (17 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 939 Calories from Fat 260

% Daily Value*

Total Fat 30 g45.6%

Saturated Fat 7.1 g35.7%

Trans Fat 0.1 g

Cholesterol 110.1 mg36.7%

Sodium 709.7 mg29.6%

Total Carbohydrates 140 g46.7%

Dietary Fiber 12.5 g50.1%

Sugars 24.7 g

Protein 33 g66.9%

Vitamin A 203% Vitamin C 459.7%

Calcium 39.8% Iron 34.6%

*Based on a 2000 Calorie diet

Egg Noodles And Vegetables With Pesto Recipe