Garden Vegetable Pasta

It’s good times in the garden with this veggie-forward pasta dish. You’ll be eating the rainbow while stocking up on nutrients from premium rotini noodles, parmesan, carrots, broccoli, red and green bell peppers, mushrooms, zucchini, onions and spinach tossed up in a light homemade tomato sauce.

• Vegetarian
• 380 calories per serving
• Protein: 17g per serving
• Serves two
• 5-year shelf life

ROTINI NOODLES (SEMOLINA (WHEAT), DURUM FLOUR (WHEAT), NIACIN, IRON, THIAMIN, RIBOFLAVIN, FOLIC ACID), DRIED TOMATO, HULLED HEMP SEED, PARMESAN CHEESE ((PASTEURIZED PART-SKIM MILK, CHEESE CULTURE, SALT, ENZYMES), CELLULOSE POWDER, POTASSIUM SORBATE), DRIED CARROTS, FREEZE DRIED BROCCOLI, DRIED GREEN BELL PEPPER, ONION, FREEZE DRIED MUSHROOMS, FREEZE DRIED ZUCCHINI, DRIED SPINACH, FOOD STARCH-MODIFIED, GARLIC, SPICES