Vegetable Stroganoff
晚餐中等

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.

1 h 40 min4

营养成分(每份)

每份数值 · 每份分量: 1 1/4 cup serving

360

卡路里

14g

蛋白质

66g

碳水

7g

脂肪

11g

膳食纤维

12g

69mg

饱和脂肪 1 g · 胆固醇 2 mg

圆环显示一份食物占2,000卡路里参考日的比例。在Nutrola应用中,它们会按照你自己的目标填充。

食材

  • 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

步骤

  1. 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. 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. 3

    Add the tomatoes and cook until the sauce comes together, about 20 minutes.

  4. 4

    Put the yogurt and tomato paste in the bowl, stirring until smooth.

  5. 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. 6

    Add the cooked pasta and stir until mixed.

来源: USDA MyPlate Kitchen · USDA Center for Nutrition Policy and Promotion

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