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Pasta With Vegetables

Microwaverina's picture
Ingredients
  Olive oil/Vegetable oil 1 Teaspoon
  Zucchini 2 Medium, cut into 1 1/2-inch-long sticks
  Sweet red pepper 1 , cut into 1/2-inch squares
  Chopped onion 1⁄2 Cup (8 tbs)
  Garlic 2 Clove (10 gm), minced
  Condensed zesty tomato soup/Condensed zesty tomato sauce 11 Ounce (1 Can)
  Water 1⁄2 Cup (8 tbs)
  Chablis/Other dry white wine 1⁄4 Cup (4 tbs)
  Thin spaghetti/Other pasta 8 Ounce, cooked, drained
  Grated parmesan cheese 2 Tablespoon (For Garnish)
Directions

1. In 2-quart microwave-safe casserole, combine oil, zucchini, red pepper, onion and garlic. Cover with lid; microwave on high 4 minutes or until vegetables are tender, stirring once during cooking.
2. Stir in soup, water and wine. Cover; microwave on high 7 minutes or until hot and bubbling, stirring once during cooking. Let stand, covered, 5 minutes. Serve over hot pasta. Garnish with Parmesan cheese.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Italian
Course: 
Main Dish
Method: 
Microwaving
Ingredient: 
Pasta

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4.175
Average: 4.2 (16 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1347 Calories from Fat 170

% Daily Value*

Total Fat 19 g28.9%

Saturated Fat 6.1 g30.4%

Trans Fat 0 g

Cholesterol 26.4 mg8.8%

Sodium 1592.7 mg66.4%

Total Carbohydrates 241 g80.3%

Dietary Fiber 18.3 g73.2%

Sugars 48.6 g

Protein 47 g94.4%

Vitamin A 116.3% Vitamin C 403.7%

Calcium 43.6% Iron 18.8%

*Based on a 2000 Calorie diet

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Pasta With Vegetables Recipe