Ingredients

  • 3/4 Cup refrigerated Garden Vegetable Pasta Sauce
  • 1 Tbsp olive oil
  • 1/2 tsp dried Italian seasoning
  • 1 Cup (4 oz) Mozzarella cheese, shredded
  • 1/3 Cup (1-3/4 oz) small pepperoni slices, halved
  • 1 Cup fresh mushrooms, sliced
  • 1 Cup Green bell pepper, chopped
  • 1/4 Cup black olives, sliced
  • 1 Tomato, chopped


Directions

  1. Cook rotini to desired doneness as directed on package, omitting salt. Drain; rinse with cold water.
  2. Meanwhile, combine pasta sauce, oil and Italian seasoning in a large bowl; blend well.
  3. Add cooked rotini and remaining ingredients to pasta sauce mixture; toss gently to coat. Refrigerate until serving time.


Recipe Yield: Servings: 6 (1-1/4 cup)

Nutritional Information Per Serving:

Calories: 290
Fat: 11 grams
Sodium: 440 milligrams
Cholesterol: 17 milligrams
Carbohydrates: 17 grams

Diabetic Exchanges

1-1/2 Med Fat Meat, 1 Starch/Bread, 1 Vegetable



Book Title: Cooking Healthy and Fast

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