Garden Vegetable Pasta
Veggies are the star of this hearty vegetarian pasta.
- 1 sweet onion chopped
- 1 pint sliced mushrooms
- 8 ounces whole wheat rotini pasta
- 1 teaspoon olive oil
- 2 tablespoons unsalted butter
- 2 cups baby spinach chopped
- 1/2 cup sliced Kalamata olives
Preheat oven to 400°F.
Lay onion and mushrooms single layer on parchment-lined baking sheet and bake 15 minutes, or until tender. Remove from oven, set aside to cool.
Boil pasta according to package directions. Drain and toss with oil; set aside.
Heat butter in large skillet on medium-high heat; add onions and mushrooms, and cook 2 minutes, stirring often. Reduce heat to medium; add spinach and olives, and cook 2 minutes. Stir in pasta.
Serving: 1gCalories: 281kcalCarbohydrates: 38gProtein: 8gFat: 12gSaturated Fat: 4gPolyunsaturated Fat: 7gCholesterol: 15mgSodium: 127mgFiber: 6gSugar: 7g