Nutrition info - Recipes

Low Cholesterol Spring Pasta

Who says you can't have your delicious pasta and eat it too? Just because it's good doesn't mean it can't be healthy as well. With all of these great-tasting ingredients, you can't possibly go wrong.

Low Cholesterol Spring Pasta


For 4 people

  • 1 green pepper, chopped
  • 1 medium onion, chopped
  • 1 tablespoon(s) minced onion from the jar
  • 3 cloves fresh garlic
  • 9 2/3 ounce(s) can of mushrooms, drained
  • 1 can of stewed tomatoes, breaking up as you stir
  • 1 cup(s) can tomato sauce
  • 1 teaspoon(s) Italian seasoning
  • 1 dash(es) salt, to taste
  • 1 dash(es) pepper, to taste
  • 1 cup(s) pasta
  • 1 package fresh baby spinach
  • 1 ounce(s) toasted pine nuts
  • 2 tablespoon(s) Parmesan cheese, low fat


Sautee the fist four vegetables in cooking spray pan then add the following 4 ingredients. Simmer over med-low heat. Cook 8 oz. pasta according to package directions. Stir 5 cups (1 pkg.) fresh baby spinach into the sauce until it wilts. Add 2 tbsp. toasted pine nuts and 2 tbsp. low fat Parmesan cheese to the sauce. Toss in hot, cooked pasta.
Ready in 35 min

Nutrition facts

  • Kcal: 171.97 kcal
  • Fibers (g): 5.32g
  • Sodium (mg): 487.73mg
  • Carbs: 24.33g
  • Fat: 6.19g
  • Saturated fat (g): 0.94g
  • Proteins: 7.56g