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Low Fat Pasta Toss Primavera


Serving Size : 2

1 18 1/4-ounce jar Ragu Pasta Toss Sauce, Herbs and Olive Oil
2 ounces penne, uncooked
4 cups fresh broccoli florets
1 medium zucchini, quartered lengthwise
1 medium red bell pepper, thinly sliced
Grated Parmesan cheese

In a medium saucepan, simmer sauce over low heat until heated through, stirring occasionally.

Meanwhile, cook pasta according to package directions; during last 3 minutes of cooking, add vegetables to pasta cooking water. Drain pasta and vegetables well.

Spoon sauce over pasta and vegetables; sprinkle with Parmesan cheese. Toss to coat.

Per serving: 177 Calories (kcal); 1g Total Fat; (5% calories from fat); 10g Protein; 35g Carbohydrate; 0mg Cholesterol; 46mg Sodium
Food Exchanges: 1 1/2 Grain (Starch); 0 Lean Meat; 2 1/2 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates




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This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
Copyright © Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.