Lunchbox
Veggie Pasta
| Total time:
| Prep:
| Cook:
| Servings:
|
| 30 min |
10 min |
20 min |
4 |
Dietary Restrictions
VegetarianEgg-freePeanut-freeTree-nut-freeFish-freeShellfish-freeRed meat-freeSoy-FreePork-FreeSesame-Free
Ingredients
-
5
Cup
water
-
3
carrot
-
3
celery
-
1
onion
-
8
Ounce
ditalini pasta
-
10
Cup
water
-
4
Tablespoon
marinara sauce
-
2
Tablespoon
butter
-
1
Tablespoon
olive oil
-
1/4
Teaspoon
salt
-
2
Ounce
parmesan cheese
-
2
Cup
blackberries
-
2
Cup
green pea crisps
-
1
dates
Directions
-
Fill a pot with water and add the carrots, celery, and onion. Bring to a simmer and cook until the vegetables are soft, about 20 minutes. Once done, reserve 4 cups of the vegetable cooking water. Then, remove the vegetables from the pot and set them aside.
-
In a separate pot, fill with water and add a pinch of salt. Bring to a boil, then add the pasta. Cook according to the package instructions, approximately 12 minutes. Before draining, reserve 1 cup of the pasta water.
-
Place the cooked vegetables into a food processor. Add the 4 cups of the reserved vegetable cooking water. Blend until smooth.
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Nutrition Facts per Serving
| Nutrient |
Amount |
| Calories
| 497 kcal |
| Fat
| 15 g |
| Carbohydrates
| 74 g |
| Protein
| 19 g |
| Fiber
| 13 g |
| Sugar
| 18 g |
| Sodium
| 486 mg |
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