Egg Noodles And Vegetables With Pesto Recipe

Egg Noodles And Vegetables With Pesto
submitted by bahuja2001 at ifood.tv

Summary

Health IndexAverageCuisine
Main Ingredient

Ingredients

 Enriched fine egg noodles16 Ounce (1 Package)
 Olive oil5 Tablespoon (Divided)
 Garlic10 Clove (50 gm)
 Lightly packed basil3 Cup (48 tbs) (Fresh Ones)
 Lightly packed spinach leaves3 Cup (48 tbs) (Fresh Ones)
 Bottled fat free italian salad dressing1⁄2 Cup (8 tbs)
 Broccoli florets4 Cup (64 tbs)
 Cauliflower florets4 Cup (64 tbs)
 Onions2 Large, cut into strips
 Sliced mushrooms2 Cup (32 tbs)
 Red pepper flakes1⁄2 Teaspoon
 Cherry tomatoes2 Pint, cut into halves
 Shredded asiago cheese1⁄2 Cup (8 tbs)

Nutrition Facts

Serving size: Complete recipe

Calories 3572 Calories from Fat 1042

% Daily Value*

Total Fat 119 g183.1%

Saturated Fat 28.8 g144%

Trans Fat 0.3 g

Cholesterol 442.7 mg

Sodium 2886 mg120.2%

Total Carbohydrates 519 g172.8%

Dietary Fiber 48.9 g195.5%

Sugars 86.4 g

Protein 129 g258.2%

Vitamin A 813.9% Vitamin C 1833%

Calcium 162.1% Iron 135.9%

*Based on a 2000 Calorie diet

Directions

1. Cook noodles according to package directions, taking care not to overcook. Drain; place in large bowl. Toss with 1 tablespoon oil.
2. To make pesto, place garlic in food processor; process briefly until chopped. Add basil; process using on/off pulsing action until finely chopped. Transfer to medium bowl. Process spinach until finely chopped. Add 3 tablespoons oil and salad dressing; process briefly to blend. Add to basil mixture in bowl.
3. Heat remaining 1 tablespoon oil inlarge nonstick skillet or wok over medium heat until hot. Add broccoli, cauliflower and onions. Cover and cook 5 minutes, stirring occasionally. Add mushrooms and pepper; cook, uncovered, 5 minutes or until vegetables are crisp-tender. Add vegetable mixture, tomatoes and pesto to noodles; toss until well blended. Serve with cheese. Garnish with fresh basil, if desired.
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