Braised Winter Vegetable Pasta
In this vegetable-studded vegan dish we braise cauliflower, butternut squash and pasta in white wine and broth in an unconventional technique that yields delicious results. Serve with a spinach salad with red onion, orange segments and a light vinaigrette.
Source: EatingWell Magazine, November/December 2010
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Recipe Summary
Nutrition Profile:
Ingredients
Directions
Nutrition Facts
Serving Size: about 2 cups
Per Serving:
458 calories; protein 16.4g; carbohydrates 74.7g; dietary fiber 12.6g; sugars 8.2g; fat 8.3g; saturated fat 1.3g; vitamin a iu 7581.7IU; vitamin c 47mg; folate 73.1mcg; calcium 107.6mg; iron 4.1mg; magnesium 129.3mg; potassium 862.6mg; sodium 834.6mg; thiamin 0.3mg.
Exchanges:
4 1/2 starch, 1 lean meat, 1 1/2 fat