Super Mushroom Veggie Pasta
A burst of colorful, flavorful veggies make this a super spaghetti dish.
- 1 14.5 ounce package spaghetti
- 2 Tbs olive oil
- 1 lb white button mushrooms, sliced
- 1 red bell pepper, diced
- 1 large onion, diced
- 1 cup bite-size broccolini pieces
- 1 pint grape tomatoes
- 1/2 cup vegetable broth
- 1/2 cup prepared pesto
- 1 cup baby spinach leaves
- freshly grated Parmesan (for garnish)
- Bring a large saucepan of water to boil and prepare pasta according to package directions.
- While water comes to a boil, heat olive oil in large non-stick skillet over medium-high heat. Add a single layer of mushrooms, red bell pepper and onions and cook, without stirring, for about five minutes or until mushrooms become red-brown on one side. Turn ingredients and cook about five minutes more, until other side is same color. Add broccolini, tomatoes and broth, and then stir in pesto. Bring to a simmer, and then add spinach and cooked pasta.
- Transfer to serving bowl and sprinkle with fresh Parmesan.
Calories from Fat 137 (31%)
(24%)Total Fat 16g
(16%)Saturated Fat 3g
Polyunsaturated Fat 1g
Monounsaturated Fat 4g
Total Carbohydrate 65g
(12%)Dietary Fiber 3g
Sugar Alcohols 0g
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The information presented here is for informational purposes only and was created by a team of US–registered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires June 2014.