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Parmesan 'N Veggie Pasta Toss
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Parmesan 'N Veggie Pasta Toss

20 Min(s)
20 Min(s) Prep
Healthy Living
Tip 1: Toss the veggies in with the pasta to make cleanup easier. Tip 2: Serve with Parmesan cheese. Tip 3: Don't forget Tip 2!
What You Need
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4 servings
Original recipe yields 4 servings
1/2 lb. fettuccine, uncooked
2 carrot s, thinly sliced
1 small red bell pepper, cut into thin strips
1 small zucchini, thinly sliced
1 can (15 oz.) chickpeas (garbanzo beans), rinsed
1/4 cup KRAFT Zesty Italian Dressing
2 tsp. garlic powder
2 Tbsp. KRAFT Grated Parmesan Cheese
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Let's Make It
1
Cook pasta in a large saucepan as directed on package, omitting salt and adding vegetables to the boiling water for the last 4 min.; drain.
2
Stir in chickpeas, dressing and garlic powder.
3
Sprinkle with cheese.
Kitchen Tips
Tip 1
Serving Suggestion
Try serving with crusty French bread and a mixed green salad tossed with your favorite KRAFT Dressing.
Tip 2
Special Extra
Stir in 1 Tbsp. chopped fresh basil or oregano with the chickpeas.
Nutrition
Calories
410
Calories From Fat
0
% Daily Value*
Total Fat 7g
9%
Saturated Fat 1.5g
8%
Trans Fat 0g
Cholesterol 5mg
2%
Sodium 350mg
15%
Total Carbohydrates 70g
25%
Dietary Fibers 9g
32%
Sugars 9g
18%
Protein 16g
32%
Vitamin A
120%
Vitamin C
30%
Calcium
10%
Iron
25%
* Percent Daily Values are based on a 2,000 calorie diet.
Servings
4 servings
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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