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Whole Wheat Pasta w/ Vegetables

Recipe byMAC4311
Notes: 

Nutritional Factsper serving

CALORIES

302.3 CAL

FAT

9.4 G

SATURATED FAT

1.6 G

CHOLESTEROL

4.4 MG

SODIUM

134.6 MG

CARBOHYDRATES

46.7 G

TOTAL SUGARS

6.1 G

DIETARY FIBER

10.3 G

PROTEIN

11.8 G

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Ingredients: 

6 ounces whole wheat spaghetti
2 tablespoons canola oil
1 clove garlic, chopped
1 cup thinly sliced carrots (2 medium)
1 cup thinly sliced onions (1 medium)
1 cup frozen baby peas, rinsed and drained
1 cup frozen artichoke hearts, thawed
1/4 cup reduced-sodium vegetable broth
1/2 cup slivered fresh basiladd to shopping list
1/4 cup grated parmesan or romano cheese
freshly ground black pepper


 

 

2. Heat the oil in a deep, wide nonstick skillet over medium-high heat for 1 minute. Add the garlic, carrots, and onions. Cook, stirring frequently, for 5 minutes or until the vegetables start to soften. Add the peas and artichokes. Cook, stirring frequently, for 2 minutes, just until heated. Add the broth. Keep warm over low heat. 3. Add the pasta and the basil to the skillet and toss to combine. Add some of the reserved pasta water to moisten if necessary. Allow to sit for 1 minute so flavors will blend. Add the cheese and toss. Serve right away. Season with pepper at the table

 

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