Directions:
- Bring a pot of salted water to boil. Cook pasta until al dente, about 10 minutes or as package label directs.
- Trim ends of zucchini and squash and, using a vegetable peeler, shave lengthwise into long ribbons. Discard seeded center and any strips of peel.
- Warm oil and butter in a large skillet over medium heat until butter melts. Add shallot; sauté until softened, about 5 minutes. Raise heat to medium-high. Add garlic, red peppers and tomatoes; cook for 3 minutes. Add zucchini, squash, Italian seasoning, broth and 1/2 tsp. each salt and pepper; sauté 2 minutes longer. Remove from heat.
- Drain pasta, reserving 1/2 cup cooking liquid. Toss pasta with vegetables. Stir in arugula and 1/2 cup Parmesan, adding reserved liquid 1 Tbsp. at a time to moisten, if desired. Serve, passing Parmesan on the side.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 2125.87 Kcal (8901 kJ) | ||
| Calories from fat | 781.78 Kcal | ||
| % Daily Value* | |||
| Total Fat | 86.86g | 134% | |
|---|---|---|---|
| Cholesterol | 310.95mg | 104% | |
| Sodium | 1916.76mg | 80% | |
| Potassium | 2628.41mg | 56% | |
| Total Carbs | 262.93g | 88% | |
| Sugars | 38.05g | 152% | |
| Dietary Fiber | 19.99g | 80% | |
| Protein | 81.82g | 164% | |
| Vitamin C | 234.6mg | 391% | |
| Vitamin A | 0.1mg | 5% | |
| Iron | 42mg | 233% | |
| Calcium | 1065.8mg | 107% | |
| Amount Per 100 g | |||
| Calories | 162.05 Kcal (678 kJ) | ||
| Calories from fat | 59.59 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.62g | 134% | |
|---|---|---|---|
| Cholesterol | 23.7mg | 104% | |
| Sodium | 146.11mg | 80% | |
| Potassium | 200.36mg | 56% | |
| Total Carbs | 20.04g | 88% | |
| Sugars | 2.9g | 152% | |
| Dietary Fiber | 1.52g | 80% | |
| Protein | 6.24g | 164% | |
| Vitamin C | 17.9mg | 391% | |
| Iron | 3.2mg | 233% | |
| Calcium | 81.2mg | 107% | |
* 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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