Recipe: Boca Burger Pasta Marinara

I had left-over ingredients from the Bubble Up Pizza Casserole that I made this week that I wanted to make into something else. Here it is!

Ingredients

• 1 serving cooking spray
• 4 Boca Original Meatless Burger, microwaved and cut into large cubes
• 1/4 cup sun-dried tomatoes (soft dehydrated–NOT in oil)
• 3 cups mushrooms, sliced
• 1 cup broccoli, cut into small florets
• 1 teaspoon minced garlic
• 3 ounces tomato paste
• 1 1/2 cups marinara sauce
• 1/2 cup to 1 cup low-sodium chicken broth
• 1/2 cup fat-free half-and-half
• 2 teaspoons (or 2 packets) Splenda, optional
• Salt and pepper, to taste
• 4 ounces Ronzoni Healthy Harvest Wide Noodles

Preparation

Heat the Boca Burgers in the microwave until cooked. Cut into small cubes.

Bring a pot of water to a boil. Add a bit of salt and noodles. Cook until al-dente.

While the water is coming to a boil, begin making the sauce. Spray large skillet/saute pan with non-stick spray. Heat over medium-high heat. Add mushrooms, sun-dried tomatoes and broccoli. Add salt and pepper, and cook until mushrooms soften and release their liquid. Add garlic and cook until fragrant, about 30 seconds.

Add marinara, tomato paste and chicken stock and let the sauce simmer for a few minutes. Add the Boca Burgers. When the noodles are almost done, add the fat-free half-and-half. Bring back to a simmer and taste the sauce. If it’s too thick, add a bit more chicken stock. Add the Splenda if the sauce is too acidic. Adjust salt and pepper.

Drain the noodles and add to the pot. Simmer and mix the noodles in. Take off the heat and serve immediately.

Makes 4 servings, 2 cups each.

Nutritional Information

Per Serving (excluding unknown items): 295 Calories; 4g Fat (10.2% calories from fat); 23g Protein; 48g Carbohydrate; 10g Dietary Fiber; 0mg Cholesterol; 1004mg Sodium

WW Points Estimate: 5