Pasta With Ricotta Cheese And Vegetables
|Rotini||1⁄2 Pound (Spiral Pasta)|
|Olive oil||1 Tablespoon|
|Garlic||1 Clove (5 gm), crushed|
|Green peppers||1⁄2 Cup (8 tbs), sliced|
|Mushrooms||2 Cup (32 tbs), sliced|
|Corn kernels||3⁄4 Cup (12 tbs)|
|Broccoli||1 Cup (16 tbs), cut in small pieces|
|Cherry tomatoes||1 Cup (16 tbs), halved|
|Ricotta cheese||1 Cup (16 tbs)|
|Green onions||4 , chopped|
Cook in boiling water until al dente (firm to the bite).
Meanwhile, prepare sauce.
Heat in large pan.
Saute until tender.
Add and saute until done.
Add to above, cover, and cook until broccoli is just cooked, approx 5 minutes.
Add to above and cook until entire mixture is hot.
Add rotini, toss, and serve.
Serving size: Complete recipe
Calories 2068 Calories from Fat 509
% Daily Value*
Total Fat 59 g90.4%
Saturated Fat 22.7 g113.4%
Trans Fat 0 g
Cholesterol 125.5 mg41.8%
Sodium 848.4 mg35.3%
Total Carbohydrates 315 g105.2%
Dietary Fiber 59.1 g236.5%
Sugars 33.1 g
Protein 93 g185.5%
Vitamin A 115.4% Vitamin C 463.9%
Calcium 68.1% Iron 47.2%
*Based on a 2000 Calorie diet