I love making pasta during the week because it’s simple, fairly quick and I can make lots of different variations depending on what veggies I have in the fridge and how I flavor it. This week I noticed I had some leftover white wine from the weekend and thought I would incorporate that when sautéing the vegetables. It turned out really tasty so I thought I would share
2 cups dry whole grain short pasta such as rotini
2 tablespoons olive oil
2 garlic cloves chopped
1/4 cup chopped purple onion
1/4 tsp of each: pepper, salt, basil, parsley, oregano
1/2 cup chopped red pepper
1/2 cup chopped green pepper
1/2 cup white wine
4 oz (half an 8 ounce package) baby portabella mushrooms, sliced
Cook pasta according to package directions. While pasta is cooking sauté garlic cloves and onion in olive oil over medium low heat in a medium saucepan. Add pepper, salt, basil, parsley and oregano and continue cooking until onions appear translucent, about 3-4 minutes. Turn heat up to medium and add chopped red and green peppers and white wine. Stir and cook a few more minutes until peppers are almost cooked to desired doneness. Add sliced mushrooms and continue to stir and cook until mushrooms are warm and cooked through. By this time your pasta should already be done. Divide pasta into 4 servings and top with vegetable wine sauce. Top with reduced fat shredded cheese if desired.
Nutrition Info per Serving:
Protein: 9 grams
Fat: 8 grams
Saturated Fat: 1 gram
Carbohydrates: 46 grams
Fiber: 6 grams
Sodium: 155 mg
*1/4 cup part skim low moisture mozzarella cheese adds an additional 85 calories, 7 grams of protein, 5.5 grams of fat, 3 grams of saturated fat, 2 grams of carbohydrates, and 190 mg of sodium.
USDA National Nutrient Database used for nutrition analysis.