This is one of our own Fruits & Veggies—More Matters® recipes. It meets the Centers for Disease Control and Prevention’s strict nutrition guidelines as a healthy recipe.
Category: Main Dishes
Cups of Fruits and Vegetables per Serving: 1
1 tablespoon olive oil
2 medium carrots, chopped to small dice
2 tablespoons chopped scallions
1 cup chopped yellow peppers
¼ cup sun-dried tomatoes, oil pack, drained; cut into small pieces
4 medium tomatoes, sliced into wedges
2 ounces feta cheese, crumbled
Prepare pasta as label directs and keep warm.
Meanwhile, heat olive oil over MEDIUM-HIGH heat and sauté carrots until tender-crisp, about 4 minutes.
Add scallions and peppers and stir-fry until tender crisp, about 4 more minutes.
Add vegetables to pasta and stir to mix.
Mix in chopped sun-dried tomatoes.
Place equal amounts on 4 serving plates.
Arrange tomato slices on top.
Sprinkle with feta cheese.
Each serving provides: an excellent source of vitamin A, vitamin C; and a good source of calcium, potassium and fiber.
Credit: Recipe courtesy of Produce for Better Health Foundation (PBH). This recipe meets PBH and Center for Disease Control and Prevention (CDC) nutrition standards that maintain fruits and vegetables as healthy foods.
|Nutritional Information per Serving|
|Calories: 314||Carbohydrates: 45g|
|Total Fat: 9.9g||Cholesterol: 63mg|
|Saturated Fat: 3.5g||Dietary Fiber: 5g|
|% of Calories from Fat: 28%||Sodium: 270mg|