Ingredients:
- 1 zucchini , sliced lengthwise and cut into 1/2 inch pieces
- parmesan cheese , for serving
Directions:
- Heat 2 tablespoons of the evoo in a large pot. Cook onions for 5 minutes.
- Add garlic, zucchini, mushrooms and cook for 3 minutes.
- Add wine, boiling water, tomatoes, tomato paste, oregano, salt, pepper and pasta and bring to a boil.
- Cover with a lid and reduce heat to medium. Cook for 20 minutes, stirring once to prevent the pasta from sticking.
- Stir in the remaining 1 tablespoon of evoo and parsley and serve sprinkled with parmesan cheese.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 311.17 Kcal (1303 kJ) | ||
| Calories from fat | 200.58 Kcal | ||
| % Daily Value* | |||
| Total Fat | 22.29g | 34% | |
|---|---|---|---|
| Cholesterol | 1.32mg | 0% | |
| Sodium | 1216.18mg | 51% | |
| Potassium | 561.65mg | 12% | |
| Total Carbs | 16.16g | 5% | |
| Sugars | 7.25g | 29% | |
| Dietary Fiber | 3.51g | 14% | |
| Protein | 3.19g | 6% | |
| Vitamin C | 14.9mg | 25% | |
| Vitamin A | 0.3mg | 10% | |
| Iron | 1.3mg | 7% | |
| Calcium | 72.2mg | 7% | |
| Amount Per 100 g | |||
| Calories | 65.28 Kcal (273 kJ) | ||
| Calories from fat | 42.08 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.68g | 34% | |
|---|---|---|---|
| Cholesterol | 0.28mg | 0% | |
| Sodium | 255.14mg | 51% | |
| Potassium | 117.83mg | 12% | |
| Total Carbs | 3.39g | 5% | |
| Sugars | 1.52g | 29% | |
| Dietary Fiber | 0.74g | 14% | |
| Protein | 0.67g | 6% | |
| Vitamin C | 3.1mg | 25% | |
| Vitamin A | 0.1mg | 10% | |
| Iron | 0.3mg | 7% | |
| Calcium | 15.1mg | 7% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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