Try this Veggie Pasta recipe, or contribute your own.
Suggest a better description1. Put the olive oil, rice vinegar, minced garlic, lentil and creme of mushroom soups in a large pot
2. Put a pot of water on the stove to cook the noodles. Start the noodles when the water is boiling and boil to preferred softness
3. Drain the liquid from the canned veggies and add them to the soup mixture. Put the mixture on medium heat and maintain at a bubble for 5 minutes.
4. Add the cheese and stir until melted.
5. Turn off the heat and stir in the noodles.
Serve warm
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 (431g) | ||
Recipe Makes: 1 | ||
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Calories: 1076 | ||
Calories from Fat: 806 (75%) | ||
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Amt Per Serving | % DV | |
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Total Fat 89.5g | 119 % | |
Saturated Fat 46.2g | 231 % | |
Monounsaturated Fat 35.5g | ||
Polyunsanturated Fat 3.4g | ||
Cholesterol 217.7mg | 67 % | |
Sodium 2892mg | 100 % | |
Potassium 393mg | 10 % | |
Total Carbohydrate 16.5g | 5 % | |
Dietary Fiber 5.7g | 23 % | |
Sugars, other 10.8g | ||
Protein 55.4g | 79 % | |
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: 1076
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