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Rigatoni With Vegetables and Feta Cheese

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Rigatoni With Vegetables and Feta Cheese Recipe
Nutrition Facts*
Serving Size
14 Recipe
Servings Per Recipe
4
Amount Per Serving
Calories
441
Calories from Fat
90
% Daily Value
Total Fat
10g
15%
Saturated Fat
4g
20%
Trans Fat
0g
Cholesterol
19mg
6%
Sodium
664mg
28%
Total Carbohydrates
73g
24%
Dietary Fiber
9g
36%
Sugars
9g
Protein
20g
Calcium
154mg
15%

Number of servings: 4

Calories per serving: 441

Preparation time: 30 min

Total time: 30 min

Ingredients

Nonstick cooking spray

2 tsp olive oil

6 sliced green onions, tops included

2 cups sliced mushrooms

2 cups sliced zucchini

1 cup thinly sliced carrots

2 cups broccoli florets, sliced in half

12 cup water

1 (15-oz) can low-sodium garbanzo beans, drained

10 cherry tomatoes, sliced in half

12 tsp salt

2 tsp basil

2 tbsp lemon juice

34 cup crumbled feta cheese, divided

8 oz rigatoni pasta, cooked according to directions without salt or fat

Directions

1. Spray a large skillet with nonstick cooking spray. Place the skillet over medium-high heat and add olive oil. When hot, add onions and sauté for 1 minute.

2. Add mushrooms and sauté for 2 to 3 minutes.

3. Add zucchini, carrots, broccoli, and water. Cover. Cook for 3 to 4 minutes or until vegetables are tender.

4. Add beans, tomatoes, salt, basil, lemon juice, 12 cup cheese, and cooked pasta. Toss to mix well.

5. Top each serving with 1 tbsp cheese.

Makes 4 servings.

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