This is kind of a poor man’s lasagna. It’s quick
to throw together for lunch or dinner but full of veggies and nutrition.
ingredients
- 8 ounces (225 g) whole wheat noodles, uncooked
- 1 1/2 cups (375 g) low fat ricotta cheese
- 2 cups (240 g) zucchini, chopped
- 1 cup (150 g) red bell pepper, diced
- 2 cups (140 g) mushrooms chopped
- 1/2 cup (20 g) fresh herbs, chives, basil, and parsley
- Cook noodles. Drain and return to pot. Add other ingredients and cook for 5 to 7 minutes until warmed.
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Each with: 357 Calories (20% from Fat, 23% from
Protein, 57% from Carb); 21 g Protein; 9 g Total Fat; 5 g Unsaturated Fat; 2 g
Monounsaturated Fat; 1 g Polyunsaturated Fat; 54 g Carb; 3 g Fiber; 4 g Sugar;
383 mg Phosphorus; 306 mg Calcium; 129 mg Sodium; 617 mg Potassium; 1873 IU
Vitamin A; 97 mg ATE Vitamin E; 90 mg Vitamin C; 29 mg Cholesterol
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