Recipe
Author
Hy-Vee Test Kitchen
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Servings and Ingredients
Ingredients
Serves 6
| Quantity | Ingredient | Add |
|---|---|---|
| 2 c. chopped zucchini | ||
| 2 c. chopped eggplant | ||
| 1 (8 oz) package sliced fresh mushrooms | ||
| 2 c. Hy-Vee pasta sauce | ||
| 4 c. Hy-Vee whole wheat rotini | ||
| 1 ½ c. Hy-Vee shredded low-moisture mozzarella |
Directions
- In a large skillet, cook zucchini, eggplant and mushrooms over medium-high heat for about 8 minutes or until tender, stirring occasionally. Add pasta sauce, cover and let simmer for 10 minutes over medium-low heat.
- Meanwhile, prepare pasta according to package instructions.
- Add cooked pasta and mozzarella to vegetable sauce and mix well.
Nutrition facts
Servings
340 Calories per serving
Amounts Per Serving
- Total Fat: 8g
- Cholesterol: 15mg
- Sodium: 560mg
- Total Carbohydrates: 50g
- Protein: 17g
Daily Values
0%
Vitamin A 10%
0%
Vitamin C 15%
0%
Iron 15%
0%
Calcium 25%