Directions:
- 1. In a large bowl, toss together the cooked spaghetti noodles and Italian dressing. Set aside.
- 2. Lightly drizzle a frying pan with olive oil. Add in the zucchini, summer squash, and garlic. Stir to coat. Sprinkle with salt and pepper to taste. Cook over medium-high heat until zucchini and summer squash soften and start to brown. Remove from heat and cool.
- 3. Add the grilled sweet peppers to the noodles. Once zucchini and summer squash have cooled, pour entire contents of frying pan into the noodle mixture. Toss to evenly distribute the vegetables throughout the noodles.
- 4. Sprinkle with Parmesan cheese. Serve immediately or refrigerate before servings. Store all leftovers in the refrigerator.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 140.5 Kcal (588 kJ) | ||
| Calories from fat | 7.74 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.86g | 1% | |
|---|---|---|---|
| Sodium | 28.02mg | 1% | |
| Potassium | 397.67mg | 8% | |
| Total Carbs | 27.57g | 9% | |
| Sugars | 4.57g | 18% | |
| Dietary Fiber | 5.13g | 21% | |
| Protein | 6.59g | 13% | |
| Vitamin C | 99mg | 165% | |
| Iron | 1.4mg | 8% | |
| Calcium | 33.6mg | 3% | |
| Amount Per 100 g | |||
| Calories | 79.56 Kcal (333 kJ) | ||
| Calories from fat | 4.39 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.49g | 1% | |
|---|---|---|---|
| Sodium | 15.86mg | 1% | |
| Potassium | 225.18mg | 8% | |
| Total Carbs | 15.61g | 9% | |
| Sugars | 2.59g | 18% | |
| Dietary Fiber | 2.9g | 21% | |
| Protein | 3.73g | 13% | |
| Vitamin C | 56.1mg | 165% | |
| Iron | 0.8mg | 8% | |
| Calcium | 19.1mg | 3% | |
* 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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