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Pasta And Vegetable Toss

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Ingredients
  Olive oil/Vegetable oil 2 Teaspoon
  Sliced onions 1 Cup (16 tbs)
  Shredded zucchini 1 Cup (16 tbs)
  Shredded carrots 1 Cup (16 tbs)
  Garlic 1 Clove (5 gm), minced (small clove)
  Cooked macaroni 1 1⁄2 Cup (24 tbs) (spiral)
  Chopped italian flat leaf parsley 1 Tablespoon
  Balsamic wine vinegar/Red wine vinegar 2 Teaspoon
Directions

1. In 9-inch nonstick skillet heat oil; add onions, zucchini, carrots, and garlic and cook over medium heat, stirring occasionally, until onions are tender, about 5 minutes.
2. Add macaroni to skillet and stir to combine. Add parsley and vinegar and stir to combine. Reduce heat to low; cook, stirring frequently, until thoroughly heated, about 1 minute.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Italian
Course: 
Main Dish
Method: 
Tossed
Restriction: 
Vegetarian
Ingredient: 
Vegetable
Interest: 
Healthy

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4.21579
Average: 4.2 (19 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 572 Calories from Fat 113

% Daily Value*

Total Fat 13 g19.7%

Saturated Fat 1.9 g9.3%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 133.3 mg5.6%

Total Carbohydrates 99 g33%

Dietary Fiber 12 g48%

Sugars 17.3 g

Protein 17 g34.4%

Vitamin A 535.4% Vitamin C 100.7%

Calcium 12.9% Iron 12.7%

*Based on a 2000 Calorie diet

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Pasta And Vegetable Toss Recipe