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Pasta Supreme

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  Sliced mushrooms 1 Cup (16 tbs)
  Chopped onion 1⁄2 Cup (8 tbs)
  Chopped red bell pepper 1⁄2 Cup (8 tbs)
  Chopped zucchini 1⁄2 Cup (8 tbs)
  Chopped yellow squash 1⁄2 Cup (8 tbs)
  Plum tomatoes 2 Large, coarsely chopped
  Low sodium tomato sauce 2 Cup (32 tbs)
  Dried red pepper flakes 1⁄4 Teaspoon
  Cooked pasta shells 4 Cup (64 tbs), hot
  Part skim ricotta cheese 1 Cup (16 tbs)

1. To prepare sauce, spray medium nonstick skillet with nonstick cooking spray. Add mushrooms, onion, bell pepper, zucchini, yellow squash, and tomatoes. Cook over medium-high heat until onion is translucent, stirring occasionally, 5 minutes. Stir in tomato sauce and red pepper flakes; reduce heat to low; simmer 10 minutes.
2. Place 1 cup pasta in each of 4 serving bowls; ladle sauce mixture evenly over each. Spoon 1/4 cup ricotta in center of each serving.

Recipe Summary

Main Dish

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Average: 4 (19 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1368 Calories from Fat 234

% Daily Value*

Total Fat 27 g41.5%

Saturated Fat 13.1 g65.3%

Trans Fat 0 g

Cholesterol 261.2 mg87.1%

Sodium 536.8 mg22.4%

Total Carbohydrates 221 g73.6%

Dietary Fiber 23.5 g94.2%

Sugars 34.5 g

Protein 71 g141.4%

Vitamin A 100.6% Vitamin C 224%

Calcium 73.6% Iron 52.7%

*Based on a 2000 Calorie diet

Pasta Supreme Recipe