Veggie-Pasta Lasagna Toss


Veggie-Pasta Lasagna Toss

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Servings and Ingredients

Serves 5
3 c. uncooked Hy-Vee rotini veggie pasta
1 tbsp. Hy-Vee Select extra-virgin olive oil
1 small onion, chopped
3 cloves garlic, minced
1 (8 oz) pkg sliced fresh mushrooms
½ tsp. Hy-Vee salt
¼ tsp. freshly Hy-Vee ground pepper
1 (14.5 oz) can Hy-Vee Italian Style diced tomatoes with onion and garlic
1 (10 oz) bag baby spinach
½ tsp. Hy-Vee crushed red pepper
5 tbsp. Hy-Vee part-skim ricotta cheese


  1. Bring a large pot of water to a boil. Add pasta; cook until just tender, 8 to 10 minutes or according to package directions. Drain and transfer to a large bowl.
  2. Meanwhile, heat oil in a large nonstick skillet over medium heat. Add onion and garlic; cook, stirring, until soft and beginning to brown, about 3 minutes. Add mushrooms, salt and pepper; cook, stirring, until the mushrooms release their liquid, 4 to 6 minutes.
  3. Add tomatoes, spinach and crushed red pepper. Increase heat to medium-high; cook, stirring once halfway through, until the spinach is wilted, about 4 minutes.
  4. Toss the sauce with the pasta and divide among 5 bowls. Dollop each serving with ricotta.

Nutrition facts


290 Calories per serving

Amounts Per Serving

  • Total Fat: 5g
  • Cholesterol: 5mg
  • Sodium: 520mg
  • Total Carbohydrates: 52g
  • Protein: 12g

Daily Values

Vitamin A 70%
Vitamin C 50%
Iron 25%
Calcium 10%

Recipe Source:

Hy-Vee rotini veggie pasta label.