Vegetable Stroganoff
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Serves4 (1 1/4 cups each)
SWAP ScoreWhat's this?
Ingredients
- 8 ounces pasta, whole wheat
- 1 tablespoon vegetable oil
- 1 red onion
- 2 cloves garlic, minced
- 2 carrots, diced
- 1 medium zucchini, diced
- 1 red pepper, chopped
- 1 tablespoon basil, dried
- 1 14.5-ounce can diced tomatoes, low sodium
- 2 tablespoons tomato paste, low sodium
- 1/3 cup yogurt, plain
Directions
- Cook pasta according to package directions, drain and set aside.
- Meanwhile, heat oil in skillet over medium heat.
- Add the onion, garlic, carrots, zucchini, pepper and dried basil and cook until soft and golden, about 20 minutes.
- Add the tomatoes and cook until the sauce comes together, about 20 minutes. Turn heat off and move vegetables to one side in the pan.
- Put the yogurt and tomato paste in the bowl, stirring until smooth.
- Gradually add the tomato paste mixture to the empty side of the skillet, stirring all the while. Turn the heat to low and cook about 5 minutes, until heated through.
- Add the cooked pasta and stir until mixed. Enjoy warm.
Recipe Tips
Use any type of pasta in this dish. Experiment with quinoa, black bean, or lentil pasta!
Nutrition Facts
Vegetable Stroganoff
Amount Per Serving (1 1/4 cups eachg)
Calories 189
Calories from Fat 45
% Daily Value*
Total Fat 5g
8%
Saturated Fat 1g
5%
Trans Fat 0g
Polyunsaturated Fat 3g
Monounsaturated Fat 1g
Cholesterol 1mg
0%
Sodium 137mg
6%
Potassium 701mg
20%
Total Carbohydrates 32g
11%
Dietary Fiber 7g
28%
Sugars 10g
Protein 7g
14%
Vitamin A
120%
Vitamin C
123%
Vitamin D0%
Calcium
10%
Iron
17%
* Percent Daily Values are based on a 2000 calorie diet.
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