Veggie & Whole Wheat Pasta Toss

By Nitaj3

Ingredients

• 4 4 4 quarts water
• 1 1 1 cup frozen shelled edamame
• 2 2 2 teaspoons extra-virgin olive oil
• 1 1 1 tablespoon dried oregano
• 1 1 1 tablespoon dried basil
• 1 1 1 teaspoon red-pepper flakes
• 2 2 2 cups whole wheat ziti, bow-ties, wheels, or penne
• 2 2 2 cups broccoli florets
• 2 2 2 yellow squash, sliced
• 2 2 2 zucchini, sliced
• 1/2 1/2 ounces) 1/2 (3.5 ounces) reduced-fat crumbled feta cheese
• 4 4 4 tablespoons grated Parmesan cheese (optional)
• Alternate
• Nutritional Factsper serving
• CALORIES
• 376.9 376.9 376.9 CAL
• FAT
• 9.9 9.9 9.9 G
• SATURATED FAT
• 3.1 3.1 3.1 G
• SODIUM
• 472.7 472.7 472.7 MG
• CARBOHYDRATES
• 53.7 53.7 53.7 G
• TOTAL SUGARS
• 6.8 6.8 6.8 G
• DIETARY FIBER
• 10.1 10.1 10.1 G
• PROTEIN
• 21.3 21.3 21.3 G

Details

Adapted from recipes.prevention.com

Preparation

Step 1

Alternate
You can mix and match just about any vegetables in this dish. Make it colorful with one of the following blends: Yellow squash, asparagus, red bell pepper Zucchini, mushrooms, yellow squash, no-salt sundried tomatoes Yellow squash, peas, mushrooms, tomatoes

Directions
1.In a large pot, combine the water, edamame, oil, oregano, basil, and red-pepper flakes. Bring to a boil over high heat.
2.Add the pasta. Cook for 4 minutes.
3.Add the broccoli, squash, and zucchini. Cook for 5 to 7 minutes, or until the pasta is al dente.
4.Drain the pasta and vegetables until dripping but not dry. Add the feta, and toss until completely mixed. Sprinkle on the Parmesan (if using).




Nutritional Factsper serving







CALORIES

376.9 CAL



FAT

9.9 G



SATURATED FAT

3.1 G



SODIUM

472.7 MG



CARBOHYDRATES

53.7 G



TOTAL SUGARS

6.8 G



DIETARY FIBER

10.1 G



PROTEIN

21.3 G