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12Ingredients
30Minutes
490Calories
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Ingredients
US|METRIC
4 SERVINGS
- 4 cups penne pasta
- 2 Tbsp. olive oil
- 2 garlic cloves (minced)
- 1 red bell pepper (chopped)
- 1 yellow squash (sliced)
- 1 green beans (trimmed and cut into 1-inch pieces)
- 1 cup cherry tomatoes (halved)
- 1/2 cup vegetable stock (look for one without tomato)
- 1/2 cup veggie (classic plain cream cheese, 2 mini spreads)
- 2 Tbsp. fresh rosemary (chopped)
- 1/4 cup fresh parsley (chopped)
- 2 Tbsp. veggie (lactose-free or vegan parmesan)
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NutritionView More
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490Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories490Calories from Fat80 |
| % DAILY VALUE |
| Total Fat9g14% |
| Saturated Fat1g5% |
| Trans Fat |
| Cholesterol |
| Sodium130mg5% |
| Potassium680mg19% |
| Protein16g |
| Calories from Fat80 |
| % DAILY VALUE |
| Total Carbohydrate87g29% |
| Dietary Fiber5g20% |
| Sugars8g |
| Vitamin A35% |
| Vitamin C110% |
| Calcium6% |
| Iron20% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Reviews(6)
shanni c 2 years ago
Super tasty! I followed this recipe to a T! I did add a tablespoon of Cajun seasoning just to make it a little more flavorful.
Nyssa Bowen 5 years ago
I let my husband cook this and while I suspect that he skipped adding in the rosemary and parsley it was still good!
B B. 5 years ago
Added avocado to mix processed 1 ripe avocado with veggie stock and added to sauce and also a few red pepper flakes for a kick it was almost too good to be vegan :)