Ingredients:
- 2 green bell peppers , cut into thin strips
- 1 yellow bell pepper , cut into thin strips
- 2 carrots , cut into thin strips
Directions:
- In a nonstick skillet, heat oil over medium-high heat; saute the peppers, carrots, mushrooms, and seasoning for 2-3 minutes.
- In a small bowl, whisk cornstarch and broth until smooth; add to vegetable mixture in skillet.
- Bring to a boil. Reduce heat, add tomatoes, and cook 3-5 minutes or until heated through.
- Place warm pasta in a large bowl, spoon on vegetable mixture and garnish with Parmesan cheese if desired.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 87.83 Kcal (368 kJ) | ||
| Calories from fat | 41 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.56g | 7% | |
|---|---|---|---|
| Cholesterol | 2.75mg | 1% | |
| Sodium | 171.98mg | 7% | |
| Potassium | 252.17mg | 5% | |
| Total Carbs | 9.1g | 3% | |
| Sugars | 4.13g | 17% | |
| Dietary Fiber | 1.67g | 7% | |
| Protein | 2.35g | 5% | |
| Vitamin C | 53.9mg | 90% | |
| Vitamin A | 1.3mg | 42% | |
| Iron | 31.4mg | 174% | |
| Calcium | 48.4mg | 5% | |
| Amount Per 100 g | |||
| Calories | 54.02 Kcal (226 kJ) | ||
| Calories from fat | 25.22 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.8g | 7% | |
|---|---|---|---|
| Cholesterol | 1.69mg | 1% | |
| Sodium | 105.78mg | 7% | |
| Potassium | 155.1mg | 5% | |
| Total Carbs | 5.6g | 3% | |
| Sugars | 2.54g | 17% | |
| Dietary Fiber | 1.03g | 7% | |
| Protein | 1.44g | 5% | |
| Vitamin C | 33.2mg | 90% | |
| Vitamin A | 0.8mg | 42% | |
| Iron | 19.3mg | 174% | |
| Calcium | 29.8mg | 5% | |
* 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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