Friday, March 18, 2011
Radiatori Pasta with Fresh Vegetable Sauce...a.k.a. last minute throw together, HA!
So, yesterday I spent much longer than anticipated out running errands, and I didn't get my slow cooker lasagna started. I had to throw together dinner out of ingredients I had on hand. This is the pasta that resulted. It was pretty tasty, and pretty nice to look at as well. Enjoy! I'll be putting the lasagna in the slow cooker in an hour or two, so you can get that recipe tonight.
Garofalo Pasta - Radiatori, 1 container (app. 6 cups if you're using other pasta)
Classico - Tomato & Basil, 2 cup (Or 2 cups of another pasta sauce, watch out for sodium!)
Yellow Onion, 1 large, diced
Yellow bell pepper, 1/2 diced
2 cloves garlic, crushed
Baby spinach, 1 oz (app. 1 1/2 - 2 cups)
Shredded parmesan, 1 cup
Black Olives, sliced, 2.25 oz can
Garlic Powder, 1 tbsp
Italian Seasoning, 1 tbsp
Prepare noodles according to package, minus one minute (when I boil it as long as it states, it always gets too soft and breaks apart.) In a pan, saute onions and pepper together with crushed garlic until they begin to get soft and lightly browned, but still a little crisp. Add seasonings, 1/2 cup water, and 2 cups pasta sauce. Simmer until the water is evaporated and the sauce has thickened. Combine with cooked, drained noodles. Add parmesan, olives, and spinach. Mix well. Serve.
MFP nutritional info 6 servings: 457 calories 9 grams of fat 19 grams of protein 555 milligrams of sodium