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Penne Primavera

Ingredients
  Bell pepper strips 2 Cup (32 tbs) (Red, Green Or Yellow)
  Sliced zucchini/Yellow squash 1 Cup (16 tbs)
  Julienne carrot strips 1 Cup (16 tbs)
  Sliced onion 1⁄2 Cup (8 tbs)
  Italian seasoning 2 Teaspoon
  Garlic 2 Clove (10 gm), crushed
  Ground black pepper 1⁄4 Teaspoon
  Fleischmann's margarine 2 Tablespoon
  Coarsely chopped tomatoes 1 Cup (16 tbs)
  Penne pasta 1 Pound, cooked in unsalted water and drained
  Egg beaters 1 Cup (16 tbs)
  Grated parmesan cheese 1⁄4 Cup (4 tbs)
Directions

In large skillet, over medium heat, saute bell peppers, zucchini, carrots, onion, Italian seasoning, garlic and black pepper in margarine for 3 minutes.
Add tomato; saute for 1 minute more or until vegetables are tender-crisp.
Toss with hot pasta, Egg Beaters and cheese.

Recipe Summary

Difficulty Level: 
Very Easy
Cuisine: 
Italian
Course: 
Main Dish
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Pasta
Interest: 
Gourmet, Healthy
Preparation Time: 
5 Minutes
Cook Time: 
10 Minutes
Ready In: 
15 Minutes
Servings: 
4

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Your rating: None
4.13
Average: 4.1 (15 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 592 Calories from Fat 95

% Daily Value*

Total Fat 10 g15.9%

Saturated Fat 2.5 g12.4%

Trans Fat 0 g

Cholesterol 6.9 mg2.3%

Sodium 642.2 mg26.8%

Total Carbohydrates 96 g31.8%

Dietary Fiber 7.3 g29%

Sugars 10.1 g

Protein 25 g50.4%

Vitamin A 30.7% Vitamin C 126.8%

Calcium 14.6% Iron 24.1%

*Based on a 2000 Calorie diet

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Penne Primavera Recipe