1/4 cup fresh red bell peppers, chopped
1/2 cup broccoli florets
2 tablespoons onions, sliced
1 tablespoon extra-virgin olive oil
1/4 cup nonfat ricotta cheese
2 tablespoons organic valley shredded italian four-cheese blend
1/4 cup whole wheat penne pasta, cooked
Directions:
Cook the pasta following package directions. Saute the onions, peppers and broccoli in the olive oil. Combine the cooked pasta and vegetables and toss with the cheeses.
Nutritional Info:
| CALORIES | 349.6 CAL |
| FAT | 17.3 G |
| SATURATED FAT | 3.5 G |
| CHOLESTEROL | 17.5 MG |
| SODIUM | 191.7 MG |
| CARBOHYDRATES | 32.2 G |
| TOTAL SUGARS | 5.1 G |
| DIETARY FIBER | 4.6 G |
| PROTEIN | 14.1 G |
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