Directions:
- Cook pasta according to package directions; drain. Heat oil in a large skillet over medium-high heat; add onion and garlic. Sauté 3 minutes or until tender. Add carrot, zucchini, and mushrooms; cook 12 minutes or until tender. Add broth; cook 4 minutes or until reduced by half. Stir in tomato and chipotle pepper; cook 2 minutes. Stir in salt and black pepper.
- Process about 1 cup vegetable mixture in a blender or food processor until smooth, stopping to scrape down sides. Stir pureed mixture into remaining vegetable mixture; toss with pasta. Sprinkle with Parmesan cheese.
- Note: For a children's version, omit the chipotle pepper, and puree the entire vegetable mixture; toss with alphabet-shaped pasta.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 960.22 Kcal (4020 kJ) | ||
| Calories from fat | 535.14 Kcal | ||
| % Daily Value* | |||
| Total Fat | 59.46g | 91% | |
|---|---|---|---|
| Cholesterol | 106.47mg | 35% | |
| Sodium | 1338mg | 56% | |
| Potassium | 1055.57mg | 22% | |
| Total Carbs | 57.71g | 19% | |
| Sugars | 16.99g | 68% | |
| Dietary Fiber | 19.66g | 79% | |
| Protein | 39.62g | 79% | |
| Vitamin C | 29.9mg | 50% | |
| Vitamin A | 1.2mg | 41% | |
| Iron | 2.1mg | 12% | |
| Calcium | 94.3mg | 9% | |
| Amount Per 100 g | |||
| Calories | 124.17 Kcal (520 kJ) | ||
| Calories from fat | 69.2 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.69g | 91% | |
|---|---|---|---|
| Cholesterol | 13.77mg | 35% | |
| Sodium | 173.02mg | 56% | |
| Potassium | 136.5mg | 22% | |
| Total Carbs | 7.46g | 19% | |
| Sugars | 2.2g | 68% | |
| Dietary Fiber | 2.54g | 79% | |
| Protein | 5.12g | 79% | |
| Vitamin C | 3.9mg | 50% | |
| Vitamin A | 0.2mg | 41% | |
| Iron | 0.3mg | 12% | |
| Calcium | 12.2mg | 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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