Directions:
- In a large skillet, saute onion and green pepper in oil until crisp-tender. Add the zucchini, yellow squash and mushrooms; saute for 1 minute. Add tomatoes and basil. Bring to a boil; reduce heat. Cover and simmer for 8-10 minutes or until vegetables are tender. Toss with pasta; sprinkle with cheese if desired. Yield: 2 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 481.37 Kcal (2015 kJ) | ||
| Calories from fat | 71.2 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.91g | 12% | |
|---|---|---|---|
| Cholesterol | 109.21mg | 36% | |
| Sodium | 229.81mg | 10% | |
| Potassium | 689.19mg | 15% | |
| Total Carbs | 74.29g | 25% | |
| Sugars | 8.06g | 32% | |
| Dietary Fiber | 2.69g | 11% | |
| Protein | 25.09g | 50% | |
| Vitamin C | 36mg | 60% | |
| Iron | 4.3mg | 24% | |
| Calcium | 76.4mg | 8% | |
| Amount Per 100 g | |||
| Calories | 90.07 Kcal (377 kJ) | ||
| Calories from fat | 13.32 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.48g | 12% | |
|---|---|---|---|
| Cholesterol | 20.43mg | 36% | |
| Sodium | 43mg | 10% | |
| Potassium | 128.95mg | 15% | |
| Total Carbs | 13.9g | 25% | |
| Sugars | 1.51g | 32% | |
| Dietary Fiber | 0.5g | 11% | |
| Protein | 4.7g | 50% | |
| Vitamin C | 6.7mg | 60% | |
| Iron | 0.8mg | 24% | |
| Calcium | 14.3mg | 8% | |
* 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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