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Yield: Serves 4. Each serving: 2 cups.
Recipes
Pasta Primavera
| Nutrition Information | |
| Calories: | 302 |
| Total Fat: | 5.8g |
| Saturated Fat: | 0.5g |
| Trans Fat: | 0g |
| Cholesterol: | 2mg |
| Sodium: | 188mg |
| Carbohydrates: | 60g |
| Dietary Fiber: | 9.5g |
| Sugars: | 7.9g |
| Protein: | 11.9g |
| Vitamin A: | 3280.3iu (65%) |
| Vitamin C: | 89.2mg (148%) |
| Calcium: | 89mg (8%) |
| Iron: | 2.3mg (12%) |
8 ounces dried pasta
1 pound frozen mixed vegetables
1-1/2 cups prepared pasta sauce
1-1/2 cups no-salt-added tomato sauce (canned)
1 teaspoon dried oregano or Italian seasoning
2 Tablespoon grated Parmesan cheese
Directions:
Cook the spaghetti according to the package directions. Drain the spaghetti in a colander and rinse lightly. Put the same pan back on the stove and add the vegetables and the sauces. Bring to a boil and cook briefly until the vegetables are heated through. Add the pasta, herbs and cheese and serve hot.
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