
Vegetable Stroganoff
This stroganoff has onion, garlic, carrots, zucchini, red bell pepper, and basil combined with a creamy tomato paste and yogurt sauce. Mixed with shaped pasta, this twist on stroganoff is a simple meal and real crowd pleaser.
حقائق غذائية (لكل حصة)
القيم لكل حصة · حجم الحصة: 1 1/4 cup serving
360
سعرات حرارية
14g
بروتين
66g
كربوهيدرات
7g
دهون
11g
ألياف
12g
سكر
69mg
صوديوم
دهون مشبعة 1 g · كوليسترول 2 mg
توضح الحلقات حصة واحدة كنسبة من يوم مرجعي بـ 2,000 سعرة حرارية. في تطبيق Nutrola تمتلئ حسب أهدافك الخاصة.
المكونات
medium shaped whole wheat pasta
1/2 pound · cooked
vegetable oil
1 tablespoon
red onion
1
garlic, minced
2 cloves
carrots, diced
2
zucchini, diced
1 medium
red bell pepper, chopped
1
dried basil
1 tablespoon
14.5-ounce can diced tomatoes, no salt added
1 · including the liquid
tomato paste, no salt added
2 tablespoons
plain low-fat yogurt
1/2 cup · or light or heavy cream
التعليمات
- 1
To cook the pasta, fill a pot halfway with water. Bring it to a boil over high heat. When it has boiled, add the pasta and cook until just tender, about 12 minutes. Drain the pasta and set aside.
- 2
While the pasta is cooking, cook the stroganoff: Put a skillet over medium heat and when it is hot, add the oil. Add the onion, garlic, carrots, zucchini, peppers, and dried basil and cook until soft and golden, about 20 minutes.
- 3
Add the tomatoes and cook until the sauce comes together, about 20 minutes.
- 4
Put the yogurt and tomato paste in the bowl, stirring until smooth.
- 5
Turn the heat off and move the vegetables in the skillet to one side. Gradually add the tomato paste mixture to the other side of the skillet, stirring all the while. Turn the heat to low and cook about 5 minutes, until heated through.
- 6
Add the cooked pasta and stir until mixed.
المصدر: USDA MyPlate Kitchen · USDA Center for Nutrition Policy and Promotion
جزء من تطبيق Nutrola لتتبع التغذية بالذكاء الاصطناعي — لكل وصفة ماكروز موثقة يمكنك تسجيلها بلمسة واحدة.