Penne Pasta Sauté
2 medium zucchini (rinsed)
2 medium squash (rinsed)
8 ounces whole-grain penne pasta
2 tablespoons extra-virgin olive oil
1 tablespoon minced garlic
1 (28-ounce) can diced fire-roasted tomatoes (undrained)
2 teaspoons turbinado (raw) sugar
1 teaspoon dried oregano
CALORIES (per 1/6 recipe) 230kcal; FAT 6g; CHOL 0mg; SODIUM 320mg; CARB 37g; FIBER 5g; PROTEIN 9g; VIT A 15%; VIT C 60%; CALC 6%; IRON 15%
Baby Salad Greens With Strawberries
1 bag baby salad greens (4–6 oz)
1 cup strawberries (rinsed)
3 tablespoons balsamic vinaigrette
1/3 cup vanilla almond low-sugar granola
CALORIES (per 1/4 recipe) 80kcal; FAT 4g; CHOL 0mg; SODIUM 160mg; CARB 10g; FIBER 2g; PROTEIN 2g; VIT A 45%; VIT C 60%; CALC 4%; IRON 10%
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Diced eggplant, fresh spinach, and sliced mushrooms are excellent add-ins or substitutions in the pasta.
Recipe Version past0042