Yields: Approx 4 (2-cup)
servings | 6 points per serving
My rating:
Adding fresh veggies to your favorite pasta is a fabulous
way to fill yourself up without all the fat! This is one of my favorite
quick & healthy dinners to prepare if I don't have a lot of time
or a lot of food in the house. I try to always have fresh veggies
and pasta on hand.
Ingredients:
8 oz Fettucini or your favorite pasta (Yields about 4 cups cooked)
10 oz fresh spinach
4 cups chopped bell peppers (about 4 large peppers) -- I like to
use 1 red, 1 orange, 1 yellow, and 1 green so it's nice and colorful
Fresh garlic, to taste (I LOVE garlic and use about 12 cloves!),
chopped small
4 tsp olive oil
8 tsp parmesan cheese
Basil or your favorite spice(s), to taste
Directions:
Boil pasta according to package directions. Drain and set aside.
Chop your peppers and garlic. Spray a non-stick skillet with fat-free
cooking spray and saute peppers and garlic until tender. You will probably
need to add the spinach a little bit at a time -- it takes up a lot
of room in the pan at first, but once it cooks down, it takes up no
room at all! Stir occasionally to keep spinach from sticking to the
pan and burning. Add basil and/or your favorite spice(s) and continue
to saute until peppers are soft and spinach is wilted. Add additional
cooking spray if needed. Remove from heat. Toss 1/4 of the veggies (approx
1 cup) with 1/4 of the pasta (approx 1 cup) on each plate. Drizzle each
serving with 1 tsp olive oil and gently toss with a fork. Top each serving
with 2 tsp parmesan cheese. Serve hot.
Yields: Approx 4 (2-cup) servings.
Nutritional Info: (per serving) Approx.
316 calories, 7 g. fat, 5 g. fiber (6 points per serving)
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