Try this A Penne Yearned recipe, or contribute your own.
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Cook pasta in salt water until slightly underdone. Drain and rinse with cold water and set aside.
Blanch spinach in boiling water for one minute. Drain and squeeze out any extra liquid. Chop the spinach and set aside.
Saute the onions, garlic, zucchini and mushrooms in some olive oil until tender.
Add the milk and flour. Mix well until smooth. Cook for 6-8 minutes until sauce is bubbly and thickened.
Stir in tomatoes, spinach and seasonings. Cook for another 3 minutes.
Remove sauce from heat.
In a large bowl mix the pasta and the veggie mixture all together.
Pour half of the noodle mixture into a 15x10 inch lasagna pan.
Top with half of the shredded Parmesan.
Then pour on the rest of the pasta and top with remaining Parmesan.
Bake at 350 for 35 minutes.
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Serving Size: 1 Recipe (2248g) | ||
Recipe Makes: 1 Serving | ||
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Calories: 598 | ||
Calories from Fat: 173 (29%) | ||
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Amt Per Serving | % DV | |
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Total Fat 19.3g | 26 % | |
Saturated Fat 9.6g | 48 % | |
Monounsaturated Fat 4.3g | ||
Polyunsanturated Fat 2.5g | ||
Cholesterol 48mg | 15 % | |
Sodium 466.1mg | 16 % | |
Potassium 4538.5mg | 119 % | |
Total Carbohydrate 86.1g | 25 % | |
Dietary Fiber 20.3g | 81 % | |
Sugars, other 65.7g | ||
Protein 33.9g | 48 % | |
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: 598
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