Veggie Pasta

Health Highlights

Ingredients

1/2 box	Rotini, dry (about 4 oz. I use gluten free)
2 cup	Frozen vegetable mix
1 1/2 cup	Tomato-Basil pasta sauce
4 cup	Baby spinach
1/4 cup	Basil, fresh (fresh; (chopped, optional))
2 tbsp hulled	Hemp seeds, shelled
	Salt (to taste)
	Red pepper flakes (to taste)

Bring pot of water to a boil, add rotini and cook for 8 minutes.
Add the frozen veggies to the pasta water a minute or two later, to cook at same time (they typically need 5-7 minutes, see package). Test for pasta and veggie doneness before draining.
Meanwhile, heat a skillet over low heat, add marinara sauce and spinach.
When pasta and veggies are done, add them to the sauce, mix well. Top with basil if desired, hemp seeds, a pinch of pink salt and red pepper flakes to taste.

Calories 318

Calories from fat 80

Calories from saturated fat 8.6

Total Fat 8.9 g

Saturated Fat 1.0 g

Trans Fat 0

Polyunsaturated Fat 0.6 g

Monounsaturated Fat 0.1 g

Cholesterol 0

Sodium 754 mg

Potassium 1306 mg

Total Carbohydrate 51 g

Dietary Fiber 13.5 g

Sugars 16.5 g

Protein 14.9 g

Meat Alternative	0.4
Vegetables	5.3