Prep & Cooking Time: 45 min.
Yield: 1 servings
Serving Size: 8.000 oz
2 tsp romano cheese
1 Tbsp fresh basil
1/4 cup chopped asparagus spears
2-1/2 oz frozen peas and carrots
1/4 cup raw, yellow squash
1/4 cup raw zucchini
1/4 cup sun-dried tomatoes
1/2 cup cooked spinach egg noodles
2-2/3 oz fat free vegetable broth
1 tsp butter light, salted
2 oz fat free ricotta cheese
Directions:
Cook spinach egg noodles and set aside
1. Heat a pot of water to boiling
2. In a blender, combine ricotta cheese, vegetable broth and butter, mix until pureed
3. Pour in a large soup pan and set on low heat just to keep mixture warm
4. If water is boiling, add asparagus, zucchini, squash and peas and carrots
5. Cook vegetables for 2-3 minutes, drain, then pour vegetables in pan with puree mixture
6. Add cooked pasta, sun dried tomatoes, basil and romano cheese. Ready to serve
Nutrition Facts
Per 8.000 oz
Total Calories:
282
Carbohydrates:
40.11 g
Total Fat:
6.77 g
Protein:
18.80 g
Sat Fat:
3.47 g
Fiber:
7.63 g
Cholesterol:
45 mg
Sodium:
557 mg
Diabetic exchange:
Starch: 1.600
Meat: 0.300
Fat: 1.000
Vegetable: 3.140
