Recipe
Author
Hy-Vee Seasons Magazine
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Servings and Ingredients
Ingredients
Serves 4
| Quantity | Ingredient | Add |
|---|---|---|
| 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 |
Directions
- 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.
Nutrition facts
Servings
330 Calories per serving
Amounts Per Serving
- Total Fat: 16g
- Cholesterol: 40mg
- Sodium: 610mg
- Total Carbohydrates: 37g
- Protein: 13g
Daily Values
0%
Vitamin A 130%
0%
Vitamin C 120%
0%
Iron 10%
0%
Calcium 15%
Recipe Source:
Hy-Vee Seasons Back to School 2009.