Ingredients

6 ounces dry, whole-grain penne or rotini pasta
1 tablespoon cooking oil
3 bell peppers, thinly sliced
½ cup peas
1 carrot, chopped
½ onion, sliced
2 garlic cloves, minced
3 tablespoons jerk seasoning
1 teaspoon dried thyme
4 ounces low-fat cream cheese
¼ cup low-sodium vegetable stock

Directions

Wash hands with warm water and soap, scrubbing for at least 20 seconds. Cook pasta according to package instructions. Drain and set aside. Heat a large saucepan over medium heat and add cooking oil to coat. Add the bell peppers, peas, carrots, and onions and sauté, stirring occasionally, for about 4 minutes. Add the minced garlic and cook until fragrant, for about a minute. Add the jerk seasoning to the pot and stir. Add the thyme, cream cheese, and vegetable stock then bring to a simmer. Add the cooked pasta to the

Nutrition Facts

230 calories
9g fat
3.5g saturated fat
0g trans fat
20mg cholesterol
650mg sodium
41g carbohydrate
6g fiber
5g total sugars
0g added sugars
8g protein
0% DV vitamin D
4% DV calcium
15% DV iron
8% DV potassium