Lf Pasta Primavera Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
2 cup: Mushrooms,
1 cup: Zucchini, 1-inch cubes
3 cup: Tomatoes, coarsely chopped
2 cup: Sliced red and yellow peppers,
1 tbsp: Olive oil,
2 Cloves: garlic, minced
3 tbsp: Chopped fresh basil, or 1-1/2 tsp dried
1/4 tsp: Black pepper,
4 cup: Tri-colour rotini, uncooked
2 cup: Broccoli florets,
2 tbsp: Parmesan cheese,
2 tbsp: Chopped fresh parsley,
Directions:
1. In large bowl, combine mushrooms, zucchini, tomatoes, olive oil, basil
and pepper. Toss until evenly coated. Transfer to sprayed 13"x9" baking
pan. Bake, uncovered, at 400F for 25 mins. Stir once, halfway through time.
2. Meanwhile, cook pasta. About 4 mins before its done, add broccoli to
water. When done, drain, then return to pot. Stir in roasted vegetables,
cheese, and parsley.
NOTES : Per serving:
432 calories, 6.9g fat (14% CFF)
2 mg chol, 101mg sodium
Recipe by: modified from Looneyspoons - J&G Podleski (Pasta Point of)
Posted to EAT-LF Digest by Cathleen on Oct 05, 1998,
converted by MM_Buster v2.0l.
Source from luhu.jp
and pepper. Toss until evenly coated. Transfer to sprayed 13"x9" baking
pan. Bake, uncovered, at 400F for 25 mins. Stir once, halfway through time.
2. Meanwhile, cook pasta. About 4 mins before its done, add broccoli to
water. When done, drain, then return to pot. Stir in roasted vegetables,
cheese, and parsley.
NOTES : Per serving:
432 calories, 6.9g fat (14% CFF)
2 mg chol, 101mg sodium
Recipe by: modified from Looneyspoons - J&G Podleski (Pasta Point of)
Posted to EAT-LF Digest by Cathleen
converted by MM_Buster v2.0l.
Source from luhu.jp