Garlic Vegetable Penne
by todrews
You can use any mix of veggies with this dish. It's a great way to clean out the veggie drawer.
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INGREDIENTS
INSTRUCTIONS
Boil the pasta until completely cooked.
Melt the butter in a wok on medium high heat. Saute the shallots and onion until the onions are translucent. Add in the pepper, zucchini, and spinach. Cook for 5-10 minutes until all vegetables are soft.
Mix the pasta, cooking creme, and vegetables in a pot over low heat. Cook for 2 additional minutes.
Serve with fresh Parmesan and crushed red peppers.
NOTES
Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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| Serving Size: 1 Serving (72g) | ||
| Recipe Makes: 8 Servings | ||
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| Calories: 33 | ||
| Calories from Fat: 14 (42%) | ||
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| Amt Per Serving | % DV | |
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| Total Fat 1.6g | 2 % | |
| Saturated Fat 0.9g | 5 % | |
| Monounsaturated Fat 0.4g | ||
| Polyunsanturated Fat 0.1g | ||
| Cholesterol 3.8mg | 1 % | |
| Sodium 14.7mg | 1 % | |
| Potassium 155.8mg | 4 % | |
| Total Carbohydrate 4.3g | 1 % | |
| Dietary Fiber 1.1g | 5 % | |
| Sugars, other 3.2g | ||
| Protein 0.8g | 1 % | |
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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. |
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Calories per serving: 33
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
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