Easy Veggie Pasta

[Guest guest]

Easy Veggie Pasta

I love this dish.

 

1 pkg. (16 oz.) uncooked whole wheat spaghetti

3 TB olive oil

2 TB garlic, minced

3 large fresh tomatoes, diced

1 red onion, chopped

1 yellow bell pepper, chopped

1 red bell pepper, chopped

1 cup zucchini, chopped

1/2 cup sliced fresh mushrooms

2 TB balsamic vinegar

2 TB crumbled feta cheese

 

Bring a large pot of lightly salted water to a boil. Add pasta and cook for

about 8 minutes or

until al dente; drain.

 

Heat the oil in a skillet over medium heat, and saute the garlic until

lightly browned. Mix in the

tomatoes, onion, yellow bell pepper, red bell pepper, zucchini, and

mushrooms. Sauté and stir

until tender.

 

Mix the balsamic vinegar into the skillet. Toss with the cooked spaghetti,

and sprinkle with feta

cheese to serve.

 

Makes: 8 servings.

 

Nutrition Information:

Per serving = Calories 264, Total Fat 6.7 g, Cholesterol 2 mg,

Sodium 40 mg, Total Carbs 46 g, Dietary Fiber 8.1 g, Protein 9.4 g.