Rose's Favorite Pasta

Health score
49%
Rose's Favorite Pasta
45 min.
4
571kcal

Suggestions

Looking for a delightful and versatile dish that can serve as a side, lunch, main course, or main dish? Look no further than Rose's Favorite Pasta! This scrumptious recipe, which serves four, is not only delicious but also relatively quick and easy to prepare, taking only 45 minutes from start to finish. Each serving contains 571 calories, offering a balanced mix of proteins, fats, and carbohydrates – 17.88%, 26.07%, and 56.05% respectively.

Rose's Favorite Pasta is a flavorful fusion of traditional Italian pasta and a hint of spicy, smoky Mexican influence, courtesy of the chipotle pepper in adobo sauce. The dish is a vibrant medley of colorful vegetables, including carrots, zucchini, and mushrooms, all sautéed to perfection and then blended into a rich, savory sauce that perfectly complements the pasta. The recipe calls for penne pasta, but feel free to use your favorite type for a personalized touch.

For those looking to adapt the recipe for children, simply omit the chipotle pepper and blend the entire vegetable mixture for a smooth, alphabet-shaped pasta dish that's both fun and nutritious. Whether you're a cooking enthusiast or a busy parent looking for a quick, wholesome meal, Rose's Favorite Pasta is sure to become a staple in your kitchen. So, grab your ingredients and get ready to savor a memorable culinary experience!

Ingredients

  • 0.3 teaspoon pepper black freshly ground
  • 14.5 ounce canned tomatoes diced canned
  •  carrots chopped
  •  chipotles in adobo 
  •  garlic clove minced
  • 0.7 cup mushrooms chopped
  • 0.7 cup mushrooms chopped
  • tablespoons olive oil 
  • 0.5  onion chopped
  • servings parmesan 
  • 12 ounces soup noodles 
  • 0.5 teaspoon salt 
  • 0.5 cup vegetable stock 
  • small zucchini chopped

Equipment

  • food processor
  • frying pan
  • blender

Directions

  1. Cook pasta according to package directions; drain.
  2. Heat oil in a large skillet over medium-high heat; add onion and garlic. Saut 3 minutes or until tender.
  3. Add carrot, zucchini, and mushrooms; cook 12 minutes or until tender.
  4. Add broth; cook 4 minutes or until reduced by half. Stir in tomato and chipotle pepper; cook 2 minutes. Stir in salt and black pepper.
  5. Process about 1 cup vegetable mixture in a blender or food processor until smooth, stopping to scrape down sides. Stir pureed mixture into remaining vegetable mixture; toss with pasta.
  6. Sprinkle with Parmesan cheese.
  7. Note: For a children's version, omit the chipotle pepper, and puree the entire vegetable mixture; toss with alphabet-shaped pasta.

Nutrition Facts

Calories571kcal
Protein17.88%
Fat26.07%
Carbs56.05%

Properties

Glycemic Index
91.71
Glycemic Load
29.96
Inflammation Score
-10
Nutrition Score
29.585217211557%

Flavonoids

Apigenin
0.01mg
Luteolin
0.04mg
Isorhamnetin
0.69mg
Kaempferol
0.17mg
Myricetin
0.05mg
Quercetin
3.28mg

Nutrients percent of daily need

Calories:570.61kcal
28.53%
Fat:16.72g
25.72%
Saturated Fat:6.25g
39.07%
Carbohydrates:80.87g
26.96%
Net Carbohydrates:73.75g
26.82%
Sugar:11.69g
12.99%
Cholesterol:20.4mg
6.8%
Sodium:1058.04mg
46%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:25.79g
51.59%
Vitamin A:5732.5IU
114.65%
Selenium:64.64µg
92.34%
Manganese:1.21mg
60.45%
Phosphorus:470.07mg
47.01%
Calcium:436.5mg
43.65%
Copper:0.6mg
30.21%
Vitamin C:24.21mg
29.34%
Fiber:7.13g
28.5%
Vitamin B6:0.52mg
25.93%
Potassium:902.6mg
25.79%
Magnesium:98.15mg
24.54%
Vitamin B2:0.41mg
24.25%
Vitamin B3:4.54mg
22.69%
Iron:3.37mg
18.71%
Zinc:2.78mg
18.55%
Vitamin E:2.73mg
18.22%
Vitamin B1:0.25mg
16.59%
Vitamin K:17.12µg
16.3%
Vitamin B5:1.5mg
15.03%
Folate:58.86µg
14.72%
Vitamin B12:0.37µg
6.21%
Vitamin D:0.21µg
1.43%
Source:My Recipes