Directions:
- Bring a large pot of lightly salted water to a boil. Place farfalle in pot and cook 8 to 10 minutes, until al dente; drain.
- Place sausage in a large skillet over medium heat and cook until evenly brown; set aside.
- Heat 3 T oil in skillet. Stir in garlic and onion, and cook until tender.
- Mix in zucchini, squash, tomatoes, bell pepper and basil. Dissolve bouillon in the mixture. Season with red pepper. Stir in remaining oil. Continue cooking 10 minutes.
- Mix pasta, sausage and cheese into skillet. Continue cooking 5 minutes, or until heated through.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 220.22 Kcal (922 kJ) | ||
| Calories from fat | 146.2 Kcal | ||
| % Daily Value* | |||
| Total Fat | 16.24g | 25% | |
|---|---|---|---|
| Cholesterol | 35.61mg | 12% | |
| Sodium | 896.47mg | 37% | |
| Potassium | 280.29mg | 6% | |
| Total Carbs | 7.66g | 3% | |
| Sugars | 4.1g | 16% | |
| Dietary Fiber | 1.44g | 6% | |
| Protein | 11.82g | 24% | |
| Vitamin C | 40.7mg | 68% | |
| Vitamin A | 0.4mg | 12% | |
| Iron | 15.1mg | 84% | |
| Calcium | 94.6mg | 9% | |
| Amount Per 100 g | |||
| Calories | 143.2 Kcal (600 kJ) | ||
| Calories from fat | 95.07 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.56g | 25% | |
|---|---|---|---|
| Cholesterol | 23.16mg | 12% | |
| Sodium | 582.95mg | 37% | |
| Potassium | 182.26mg | 6% | |
| Total Carbs | 4.98g | 3% | |
| Sugars | 2.66g | 16% | |
| Dietary Fiber | 0.94g | 6% | |
| Protein | 7.68g | 24% | |
| Vitamin C | 26.4mg | 68% | |
| Vitamin A | 0.2mg | 12% | |
| Iron | 9.8mg | 84% | |
| Calcium | 61.5mg | 9% | |
* 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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