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Ingredientes
- 1 lb penne pasta
- 1 can condensed cream of asparagus soup (10 3/4 ounce)
- 1 1/4 c. lowfat milk
- 1 pkt dry Italian dressing mix - (0.7 ounce)
- 1 ct ricotta cheese - (15 ounce)
- 3/4 c. grated Parmesan cheese divided
- 2 pkt frzn Italian mixed vegetables (16 ounce ea), thawed
Direcciones
- Preheat the oven to 350 degrees. Coat a 9- by 13-inch baking dish with nonstick cooking spray.
- Cook the pasta according to the package directions and drain; set aside.
- Meanwhile, in a large bowl, combine the soup, lowfat milk, and dressing mix. Add in the ricotta cheese and 1/2 c. Parmesan cheese; mix well. Add in the cooked pasta and vegetables and toss till well coated.
- Spoon into the baking dish and sprinkle with the remaining 1/4 c. Parmesan cheese. Bake for 45 to 50 min, or possibly till heated through.
- This recipe yields 6 servings.
- Comments: Italian mixed vegetables come in many varieties, and any can be used, as well as any other variety of mixed vegetables. Just pick your favorite and go to it!
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 284g | |
| Recipe makes 6 servings | |
| Calories 451 | |
| Calories from Fat 64 | 14% |
| Total Fat 7.36g | 9% |
| Saturated Fat 3.21g | 13% |
| Trans Fat 0.0g | |
| Cholesterol 16mg | 5% |
| Sodium 599mg | 25% |
| Potassium 531mg | 15% |
| Total Carbs 76.57g | 20% |
| Dietary Fiber 6.4g | 21% |
| Sugars 5.14g | 3% |
| Protein 20.46g | 33% |
