Arthritis Self-Management

Cut your sodium intake with this mix of vegetables and pasta. Using frozen vegetables can save time, but make sure to use vegetables with "no sodium added."

Preparation time: 5 minutes
Cooking time: 20 minutes
Total time: 25 minutes

Yield: 4 servings
Serving size: about 1 cup

Ingredients

2 cups dried penne pasta
1 cup frozen vegetable blend (such as cauliflower, carrots, and broccoli)
1 tablespoon olive oil
1 tablespoon grated Parmesan cheese
2 teaspoons minced garlic
Freshly ground black pepper to taste

Preparation

Cook pasta according to package directions, omitting salt from water. Drain pasta. Steam the vegetable blend in a small amount of water in a saucepan until heated through, about 5 minutes. Combine vegetables, pasta, oil, cheese, garlic, and pepper and mix gently.

Nutrition Facts

Per serving:
Calories: 269
Protein: 9 g
Total fat: 5 g
Saturated fat: 1 g
Cholesterol: 1 mg
Sodium: 49 mg
Dietary fiber: 4 g
Carbohydrate: 47 g