Recipe for Healthy Living
Makes 6 servings. Leftovers taste great for lunch the next day!
1 box 12 oz (375 g) whole-wheat macaroni noodles
1 tbsp (15 mL) olive oil
2 cups (500 mL) white mushrooms, sliced
1 cup (250 mL) asparagus, chopped, tough ends removed
1/2 cup (125 mL) celery, chopped
2 green onions, finely chopped
1 can 19 oz (540 mL) ready to serve, reduced fat and sodium, Cream of Mushroom soup
1/2 cup (125 mL) skim milk
1/3 cup (85 mL) asiago cheese, grated
1 cup (250 mL) light, old cheddar cheese, grated
Ground pepper to taste
1.Preheat oven to 400º F (200º C).
2.Cook pasta as directed on the box.
3.Meanwhile, in fry pan, heat oil over medium heat. Sautée mushrooms until soft. Add asparagus and celery and cook 5 minutes. Remove from heat.
4.In a large bowl, mix together cooked pasta, mushrooms, asparagus, celery, green onion, soup, milk, asiago cheese and pepper.
5.Pour mixture into large casserole dish and top with cheddar cheese.
6.Bake for 15 minutes.
Nutritional Information per Serving:
(2 cups / 500 mL) Calories:345, Protein:17 g, Fat:10 g, Saturated fat: 5 g, Dietary cholesterol:19 mg, Carbohydrate:50 g, Dietary Fibre:7 g, Sodium:429 mg, Potassium: 430 mg
Recipe developed by Nadine Day, a registered dietitian ©The Heart and Stroke Foundation.