This is a great pasta sauce with tons of vegetables and sour cream. You can serve it with any type of pasta you like.
Ingredients
- 1 (12 ounce) package penne pasta
- 2 tablespoons olive oil
- 1 zucchini, sliced
- 1 red bell pepper, sliced
- 1 cup sliced fresh mushrooms
- 6 ounces frozen chopped spinach, thawed and drained
- 2 tomatoes, chopped
- 3 cups vegetable broth
- 7 ounces sour cream
- 1 tablespoon tomato paste
- salt and freshly ground black pepper to taste
- 2 tablespoons finely chopped fresh parsley
- 2 tablespoons finely chopped fresh basil
Directions
Step 1
Bring a large pot of lightly salted water to a boil. Add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes.
Step 2
Heat olive oil in a large skillet over medium heat. Add zucchini, bell pepper, mushrooms, spinach, and tomatoes. Cook and stir until vegetables have softened, 3 to 4 minutes. Add broth, sour cream, and tomato paste and stir to combine. Season with salt and pepper. Bring to a boil and remove from heat. Drain penne and mix into the sauce. Stir in parsley and basil.
Nutrition Facts (per serving)
Nutrition Facts | |
---|---|
Servings Per Recipe 4 | |
Calories 543 | |
% Daily Value * | |
Total Fat20g | 26% |
Saturated Fat8g | 40% |
Cholesterol22mg | 7% |
Sodium488mg | 21% |
Total Carbohydrate77g | 28% |
Dietary Fiber7g | 26% |
Total Sugars10g | |
Protein18g | |
Vitamin C59mg | 297% |
Calcium166mg | 13% |
Iron4mg | 24% |
Potassium824mg | 18% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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source by allrecipe
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