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Mushroom, Tomato & Pesto Spaghetti Casserole using Heartland #glutenfree pasta Recipe
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Ingredients
- 1 package Heartland Gluten Free Spaghetti
- 10 ounces baby bella mushrooms, sliced
- 16 ounces cherry tomatoes, halved
- 1 tablespoon olive oil
- 1 cup low fat sour cream
- 2 to 4 tablespoons of pesto (to taste)
- Juice from half a lemon
- 1/2 cup grated Parmesan cheese, plus more for serving
- Pine nuts (optional)
View Full Recipe at This Mama Cooks!
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1228g | |
| Calories 1143 | |
| Calories from Fat 719 | 63% |
| Total Fat 81.2g | 102% |
| Saturated Fat 32.88g | 132% |
| Trans Fat 0.0g | |
| Cholesterol 146mg | 49% |
| Sodium 1317mg | 55% |
| Potassium 2962mg | 85% |
| Total Carbs 72.09g | 19% |
| Dietary Fiber 9.9g | 33% |
| Sugars 43.9g | 29% |
| Protein 41.73g | 67% |
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