Try this Mediterranean Feta and Veggie Pasta recipe, or contribute your own.
Suggest a better descriptionHeat pasta according to box directions. Wash and cut asparagus and tomatoes while pasta cooks. As pasta is finishing up, sauté asparagus in oil and half of a lemon juice and salt and pepper to taste. Add tomatoes once asparagus softens. Add the other half of lemon juice to drained pasta while veggies cook. Add veggies to pasta and add a bit more oil and stir
Top with feta and toss. Serve immediately and can top with balsamic glaze if desired.
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Serving Size: 1 (562g) | ||
Recipe Makes: 1 | ||
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Calories: 24 | ||
Calories from Fat: 5 (21%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.6g | 1 % | |
Saturated Fat 0.1g | 0 % | |
Monounsaturated Fat 0.2g | ||
Polyunsanturated Fat 0.1g | ||
Cholesterol 0mg | 0 % | |
Sodium 76.9mg | 3 % | |
Potassium 156.6mg | 4 % | |
Total Carbohydrate 11.6g | 3 % | |
Dietary Fiber 5.1g | 20 % | |
Sugars, other 6.5g | ||
Protein 1.3g | 2 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 24
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