VEGGIE PEPPER AND CHEESE PASTA
RECIPE TYPE
Pasta, Vegetarian
SERVES
4
Prep: 5 min
Cook: 10 min
Ingredients
Directions
Heat 1 tbsp Longo’s Essentials 100% Canola Oil over medium heat and brown ground round, breaking up with spoon. Reduce heat to medium-low and add soup to make a sauce. Simmer gently for about 2 minutes or until heated through.
Meanwhile, boil pasta in large pot of salted water for about 8 minutes or until al dente. Reserve 1/2 cup of the cooking water. Drain pasta and return to pot. Add sauce and half of the Parmesan. Drizzle in cooking water, as necessary, to moisten. Divide among plates and sprinkle with remaining Parmesan.
Toss spring mix with 2 tbsp Longo’s Essentials 100% Canola Oil and 1/2 tsp each salt and pepper. Serve with pasta.
Tip: Keep it veggie by using plant-based sausages for the veggie ground round.
NUTRITIONAL INFORMATION
Per serving: 770 calories
Protein 35g | Fibre 9g |
Fat 29g | Sugar 7g |
Carbs 98g | Sodium 1010mg |
