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Recipe of the Day
Ziti with Roasted Summer Vegetables
Roasted vegetables top pasta in this healthy Mediterranean recipe.
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Yield: 4 servings - 1-1/2 cups each.
Recipes
Creamy Fettuccine Primavera
| Nutrition Information | |
| Calories: | 360 |
| Total Fat: | 4.5g |
| Saturated Fat: | 2g |
| Trans Fat: | 0g |
| Cholesterol: | 10mg |
| Sodium: | 460mg |
| Carbohydrates: | 61g |
| Dietary Fiber: | 4g |
| Sugars: | 9g |
| Protein: | 18g |
| Vitamin A: | 1750iu (35%) |
| Vitamin C: | 42mg (70%) |
| Calcium: | 285mg (28%) |
| Iron: | 3.6mg (20%) |
This delicious pasta dish is full of nutrients including 285 mg calcium.
8 ounces dry fettuccine
1 pound package frozen mixed vegetables
2 cups chopped fresh kale
10-ounce can lowfat, condensed cream of mushroom soup
1 cup skim milk
4 tablespoons grated parmesan cheese
Cook fettuccine according to package directions. Strain in colander and set aside.
Meanwhile, while pasta is cooking, prepare sauce by adding the vegetables, kale, soup and milk to a medium-sized sauce pan.
Stir well and bring to a boil, stirring occasionally. Cook until vegetables are tender.
Toss sauce with noodles and sprinkle 1 tablespoon parmesan cheese over the top of each serving.
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