Rice Cooker Pasta and Veggies

VEGGIE PRIMER
6Ingredients
45Minutes
810Calories

Ingredients

US|METRIC
  • 48 ounces pasta sauce (I use 2 24 oz. jars of Barilla Tomato and Basil)
  • 16 ounces gluten free pasta (I use Tinkyáda)
  • 20 ounces frozen mixed vegetables
  • 1 cup spinach (frozen cut leaf)
  • 3 cups water
  • vegan Parmesan cheese (to taste - see recipe.)
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    NutritionView More

    810Calories
    Sodium62% DV1480mg
    Fat22% DV14g
    Protein51% DV26g
    Carbs50% DV151g
    Fiber76% DV19g
    Calories810Calories from Fat130
    % DAILY VALUE
    Total Fat14g22%
    Saturated Fat3.5g18%
    Trans Fat
    Cholesterol5mg2%
    Sodium1480mg62%
    Potassium1670mg48%
    Protein26g51%
    Calories from Fat130
    % DAILY VALUE
    Total Carbohydrate151g50%
    Dietary Fiber19g76%
    Sugars34g68%
    Vitamin A210%
    Vitamin C40%
    Calcium15%
    Iron45%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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