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Quinoa Pasta Primavera
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Authored By: Polly Pitchford, Full Spectrum Health™
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Relive those alfredo days without the guilt.
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Diet Types: Low Fat, Vegetarian
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Ingredients:
1 package Quinoa pasta of choice1 tablespoon olive oil2 cloves garlic, minced1/2 cup julienned carrots1/2 cup julienned zucchini1/2 cup julienned yellow squash1/2 cup julienned red bell pepper1/2 cup fat free half and half1 teaspoon salt1/3 cup freshly grated parmesan cheese1/4 cup fresh chopped dillblack pepper to taste
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Serves: 4
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Cooking Time: Under 30 minutes |
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| Instructions: |
| Bring 3 quarts water to a boil in a large pot. Add Quinoa pasta and stir. Cook for amount of time stated on package. Do not overcook.
Meanwhile, heat oil in skillet over medium heat. Add garlic and vegetables and saute for about 3 minutes.
Add Half and Half, salt, and parmesan and bring to a boil. Turn heat down and cook another 2 minutes.
Add dill and pepper and cook 1 minute more.
Drain pasta and add to the sauce.
Toss to mix and serve hot. |
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Nutrition Facts
Serving Size: 1
Servings per Recipe: 4
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| Amount Per Serving |
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Calories 272
Calories from Fat 61
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% Daily Value*
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| | Total Fat 7g | 10% | | | Saturated Fat 2g | 11% | | | Mono Fat 3g | | | | Cholesterol 7mg | 2% | | | Sodium 763mg | 32% | | | Total Carbs 43g | 14% | | | Dietary Fiber 8g | 30% | | | Protein 13g | | | | Vitamin B-12 | 3% | | | Vitamin B-6 | 15% | | | Calcium | 19% | | | Iron | 13% | | | Vitamin A | 58% | | | Vitamin D | 3% | | | Vitamin E | 4% | | | Vitamin C | 46% | | | Thiamin | 13% | | | Riboflavin | 12% | | | Niacin | 7% | | | Pantothenic acid | 8% | | | Magnesium | 15% | | | Phosphorus | 25% | | | Potassium | 8% | | | Zinc | 11% | | | Copper | 15% | | | Manganese | 105% | | | Selenium | 72% | | | Folate | 6% |
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* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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