In large non-stick skillet, saute onions & mushrooms & garlic. After a while, add spinach if frozen. Wait until spinach thaws, then add your other veggies. You may want to add some veggie broth. Before theyre quite done, add 1 can (more if you like tomatoes, or if youre feeding lots (3 or more) people) of diced tomatoes with their sauce. Stir until tomatoes start to warm up, then add the cooked pasta. Stir all together. Spice as desired. (Basil, oregano, and dill is good.) Dont forget freshly ground pepper. This is quick, although it does use two pans. It really impressed my roommate the first time I made it. I like it because I can use lots of veggies, and it isnt terribly tomatoey. Its so much lighter than pouring regular tomato sauce on your pasta. Source: I must confess, I adapted this recipe from my aunt, who used olive *il and barely any veggies. Thats why I call it Pasta Susanna instead of Pasta Donna. :) Posted by Susan Lehman
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|Serving Size: 1 Serving (832g)|
|Recipe Makes: 1|
|Calories from Fat: 17 (6%)|
|Amt Per Serving||% DV|
|Total Fat 1.9g||3 %|
|Saturated Fat 0.4g||2 %|
|Monounsaturated Fat 0.1g|
|Polyunsanturated Fat 0.8g|
|Cholesterol 0mg||0 %|
|Sodium 1105.3mg||38 %|
|Potassium 1187.7mg||31 %|
|Total Carbohydrate 60.5g||18 %|
|Dietary Fiber 15.4g||62 %|
|Sugars, other 45.1g|
|Protein 12.6g||18 %|
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Calories per serving: 277
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