Servings and Ingredients
|2 c.||uncooked Hy-Vee omega-3 rotini|
|2 tsp.||Hy-Vee Select olive oil|
|½ c.||chopped onions|
|1||small red bell pepper, seeded and chopped|
|1||(12 oz) pkg Dole vegetable medley|
|1 c.||Bertolli Alfredo sauce|
|¼ c.||Hy-Vee shredded Parmesan cheese|
|Thinly sliced fresh basil leaves, optional|
- Prepare pasta according to package directions.
- Meanwhile, heat olive oil in a large skillet over medium-high heat. Cook onions and peppers, stirring frequently, for 5 minutes. Reduce heat to medium-low.
- Meanwhile, poke 4 or 5 holes in the package and microwave vegetable medley for 2 minutes. Carefully remove vegetables from package and add to skillet. Continue cooking until vegetables are light golden brown, about 5 minutes more.
- Stir in pasta and sauce. Heat through. Sprinkle with cheese and, if desired, shredded basil leaves.
330 Calories per serving
Amounts Per Serving
- Total Fat: 16g
- Cholesterol: 40mg
- Sodium: 610mg
- Total Carbohydrates: 37g
- Protein: 13g
Vitamin A 130%
Vitamin C 120%
Hy-Vee Seasons Back to School 2009.