Pasta and Vegetable Toss Recipe

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Pasta and Vegetable Toss
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Ingredients:

Directions:

  1. Cook fetuccini according to package directions and drain keep warm.
  2. In large skillet, cook onion, garlic, Italian seasoning in oil till tender.
  3. Add water, bouillon and vegetables.
  4. Cover and simmer 5 to 7 minutes until vegetables are tender-crisp.
  5. Toss with hot fetuccini.
  6. Serve immediately.
  7. Refrigerate leftovers.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 424.43 Kcal (1777 kJ)
Calories from fat 51.98 Kcal
% Daily Value*
Total Fat 5.78g 9%
Sodium 257.11mg 11%
Potassium 933.46mg 20%
Total Carbs 75.48g 25%
Sugars 5.1g 20%
Dietary Fiber 7.3g 29%
Protein 19.38g 39%
Vitamin C 113.1mg 188%
Vitamin A 0.7mg 25%
Iron 17.1mg 95%
Calcium 56.9mg 6%
Amount Per 100 g
Calories 102.9 Kcal (431 kJ)
Calories from fat 12.6 Kcal
% Daily Value*
Total Fat 1.4g 9%
Sodium 62.34mg 11%
Potassium 226.32mg 20%
Total Carbs 18.3g 25%
Sugars 1.24g 20%
Dietary Fiber 1.77g 29%
Protein 4.7g 39%
Vitamin C 27.4mg 188%
Vitamin A 0.2mg 25%
Iron 4.1mg 95%
Calcium 13.8mg 6%

* 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.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 8.2
    Points
  • 11
    PointsPlus

Good Points

  • low fat,
  • saturated fat free,
  • low sodium,
  • cholesterol free

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